In a small saucepan place beetroot, just enough water to cover the beetroot and a tablespoon of sugar. Simmer on a low heat for ten minutes until beetroot is soft and most water absorbed. Set aside and allow to cool.
While beetroot cools, whip the creamed cheese, gradually adding the sugar, until light and fluffy and sugar well combined. Add egg and cocoa and combine until well mixed. Add beetroot and gently fold through flour (don't over mix or beat as batter will become tough). If batter is too thick add a small amount of milk. Place in a greased muffin tray and bake at 180 degrees for 20 - 25 mins, or until lightly browned and firm to firm to the touch. Baking times will vary depending on size of muffins.