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

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.

The best places to eat, stay, shop and visit in the South West

Baking

Spiced beetroot and apple muffins

Put your allotment glut to good use with these spiced beetroot and apple muffins

Try something a little different for your tea time treat with these spiced beetroot and apple muffins

Serves 12

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.

Supported by

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.