275g self-raising flour
1 tablespoon baking powder
2 heaped teaspoons ground mixed spice
1 teaspoon ground cinnamon
2 large eggs
125g unsalted butter, melted
60g caster sugar
250g natural cooked beetroot, grated coarsely (grating it finely will release too much liquid and affect the consistency and cooking time of the muffin)
2 (small to medium) dessert apples, cored (total weight approx. 250g uncored) & grated coarsely
For the hazelnut topping:
75g self-raising flour
1 teaspoon ground mixed spice
40g unsalted butter, cut into little cubes
75g Demerara sugar
75g blanched hazelnuts, roughly chopped
1. Line a 12-hole muffin tin with paper cases. Pre-heat the oven to 220°C/200°C Fan.
2. 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.
3. To make the topping, stir the mixed spice through the flour, then add the butter, sugar and nuts.
4. Rub between your fingers and thumbs until crumbly and well mixed. Sprinkle evenly over the muffins.
5. Bake in the oven for 20-25 minutes until golden brown and springy to the touch.
Recipe courtesy of www.lovebeetroot.co.uk