members recipes

Ingredients

You’ll need:

275g plain flour
2 heaped tsp baking powder
2 heaped tsp ground mixed spice
1 tsp ground cinnamon
2 large eggs
125g unsalted butter, melted
60g caster sugar
175ml milk
1 pack natural cooked beetroot, grated coarsely
2 pink lady apples, cored & grated coarsely

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, rough chopped

Method

What to do:

Preheat the oven to 190°C. 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.