Line a 12 hole muffin tin with paper cases. Sift the flour, baking powder and spices into a large mixing bowl.
In another mixing bowl whisk together the eggs, melted butter, sugar and milk. Pour into the flour and mix very lightly – don’t worry if it looks lumpy.
Finally, gently fold through the grated beetroot and apple and spoon into the muffin cases.
To make the topping, stir the mixed spice trough the flour, then add the butter, sugar and nuts. Rub between finger and thumb until crumbly and well mixed. Sprinkle evenly over the muffins. Bake in the oven for around 20 minutes until golden brown and springy to the touch.
You will need
For the beetroot and apple muffins:
Plain flour 275g
Baking powder 2 tsp
Ground mixed spice 2 tsp
Cinnamon 1 tsp
Large eggs 2
Unsalted butter 125g, melted
Castor sugar 60g
Milk 175ml
Natural cooked beetroot 1 pack, grated coarsely
Pink lady apples 2, cored and grated coarsely
For the hazelnut topping:
Self raising flour 75g
Ground mixed spice 1 tsp
Unsalted butter 40g, cut into little cubes
Demerara sugar 75g
Blanched hazelnuts 75g, roughly chopped
Method
Preheat the oven to 190°c/gas 5.
Line a 12 hole muffin tin with paper cases. Sift the flour, baking powder and spices into a large mixing bowl.
In another mixing bowl whisk together the eggs, melted butter, sugar and milk. Pour into the flour and mix very lightly – don’t worry if it looks lumpy.
Finally, gently fold through the grated beetroot and apple and spoon into the muffin cases.
To make the topping, stir the mixed spice trough the flour, then add the butter, sugar and nuts. Rub between finger and thumb until crumbly and well mixed. Sprinkle evenly over the muffins. Bake in the oven for around 20 minutes until golden brown and springy to the touch.
Line a 12 hole muffin tin with paper cases. Sift the flour, baking powder and spices into a large mixing bowl.
In another mixing bowl whisk together the eggs, melted butter, sugar and milk. Pour into the flour and mix very lightly – don’t worry if it looks lumpy.
Finally, gently fold through the grated beetroot and apple and spoon into the muffin cases.
To make the topping, stir the mixed spice trough the flour, then add the butter, sugar and nuts. Rub between finger and thumb until crumbly and well mixed. Sprinkle evenly over the muffins. Bake in the oven for around 20 minutes until golden brown and springy to the touch.