Name: Spiced beetroot and apple muffins recipe
Yield: 4 servings
Ingredients: 275 g (9.7oz) plain flour; 2 tsp baking powder; 2 tsp ground mixed spice; 1 tsp ground cinnamon; 2 large eggs; 125 g (4.4oz) unsalted butter, melted; 60 g (2.1oz) caster sugar; 175 ml (6.2fl oz) milk; 1 pack natural cooked beetroot, grated coarsely; 2 pink lady apples, cored & grated coarsely; 75 g (2.6oz) self raising flour; 1 tsp ground mixed spice; 40 g (1.4oz) unsalted butter, cut into little cubes; 75 g (2.6oz) demerara sugar; 75 g (2.6oz) blanched hazelnuts, rough chopped

Servings: persons

275 g (9.7oz) plain flour
2 tsp baking powder
2 tsp ground mixed spice
1 tsp ground cinnamon
2 large eggs
125 g (4.4oz) unsalted butter, melted
60 g (2.1oz) caster sugar
175 ml (6.2fl oz) milk
1 pack natural cooked beetroot, grated coarsely
2 pink lady apples, cored & grated coarsely
75 g (2.6oz) self raising flour
1 tsp ground mixed spice
40 g (1.4oz) unsalted butter, cut into little cubes
75 g (2.6oz) demerara sugar
75 g (2.6oz) blanched hazelnuts, rough chopped

1
Preheat the oven to 190C.
2
Line a 12 hole muffin tin with paper cases.
3
Sift the flour, baking powder and spices into a large mixing bowl.
4
In another mixing bowl whisk together the eggs, melted butter, sugar and milk.
5
Pour into the flour and mix very lightly - don't worry if it looks lumpy.
6
Finally, gently fold through the grated beetroot and apple and spoon into the muffin cases.
7
To make the topping, stir the mixed spice trough the flour, then add the butter, sugar and nuts.
8
Rub between finger and thumb until crumbly and well mixed.
9
Sprinkle evenly over the muffins.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spiced beetroot and apple muffins recipe

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