Spiced Beetroot and Apple Muffins with Crunchy Hazelnut Topping
The beetroot in these muffins will ensure yours are moist and delicious
- Serves:
- 12
- Ready in:
- 30 to 60 mins
Ingredients
- 275g plain flour
- 2 heaped tsp baking powder
- 2 heaped tsp ground mixed spice
- 1 tsp ground cinnamon
- 2 large free-range eggs
- 125g unsalted butter, melted
- 60g caster sugar
- 175ml milk
- 1 pack natural cooked beetroot, grated
- 2 pink lady apples, cored and grated
For the hazelnut topping
- 75g self-raising flour
- 1 tsp ground mixed spice
- 40g unsalted butter, cut into little cubes
- 75g demerara sugar
- 75g blanched hazelnuts, roughly chopped
Method
- 1
Preheat the oven to 190C/375F/Gas 5. Line a 12-hole muffin tin with paper cases.
- 2
Sift the flour, baking powder and spices into a large mixing bowl. In another bowl whisk together eggs, melted butter, sugar and milk.
- 3
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.
- 4
To make the topping, stir the mixed spice through the flour, then add the butter, sugar and nuts. Rub between your finger and thumb until crumbly and well mixed. Sprinkle evenly over the muffins.
- 5
Bake in the oven for around 20 minutes until golden brown and springy to the touch.
PER SERVING: 17.6g FAT (Excluding extras)
Spiced Beetroot and Apple Muffins with Crunchy Hazelnut Topping was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 275g plain flour
- 2 heaped tsp baking powder
- 2 heaped tsp ground mixed spice
- 1 tsp ground cinnamon
- 2 large free-range eggs
- 125g unsalted butter, melted
- 60g caster sugar
- 175ml milk
- 1 pack natural cooked beetroot, grated
- 2 pink lady apples, cored and grated
For the hazelnut topping
- 75g self-raising flour
- 1 tsp ground mixed spice
- 40g unsalted butter, cut into little cubes
- 75g demerara sugar
- 75g blanched hazelnuts, roughly chopped
- 1
Preheat the oven to 190C/375F/Gas 5. Line a 12-hole muffin tin with paper cases.
- 2
Sift the flour, baking powder and spices into a large mixing bowl. In another bowl whisk together eggs, melted butter, sugar and milk.
- 3
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.
- 4
To make the topping, stir the mixed spice through the flour, then add the butter, sugar and nuts. Rub between your finger and thumb until crumbly and well mixed. Sprinkle evenly over the muffins.
- 5
Bake in the oven for around 20 minutes until golden brown and springy to the touch.
PER SERVING: 17.6g FAT (Excluding extras)
The beetroot in these muffins will ensure yours are moist and delicious
Spiced Beetroot and Apple Muffins with Crunchy Hazelnut Topping was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
