Looking for new healthy snack ideas? Try these spiced beetroot and apple muffins. They’re packed full of tasty and health-boosting ingredients, like cinnamon and nuts, along with the fruit and vegetables. One tip to bear in mind when you’re baking these is to make sure you grate the beetroot and apples coarsely and not finely, as if grated finely they will release too much liquid and this will affect the consistency and cooking time of the muffin mix.
Ingredients (makes 12)
275g self-raising flour
1tbsp baking powder
2tsp (heaped) ground mixed spice
1tsp ground cinnamon
2 large eggs
125g unsalted butter, melted
60g caster sugar
100ml milk
250g natural cooked beetroot, grated coarsely
2 (small to medium) dessert apples, cored (total weight approx. 250g uncored) and grated coarsely
For the hazelnut topping:
75g self-raising flour
1tsp ground mixed spice
40g unsalted butter, cut into little cubes
75g demerara sugar
75g blanched hazelnuts, roughly chopped
Method
Line a 12-hole muffin tin with paper cases. Preheat the oven to 220°C or 200°C (if using a fan oven).
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 through the flour, then add the butter, sugar and nuts.
Rub between your fingers and thumbs until crumbly and well mixed. Sprinkle evenly over the muffins.
Bake in the oven for 20-25 minutes until golden brown and springy to the touch.
Recipe courtesy of www.lovebeetroot.co.uk
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