Spiced Beetroot and Apple Muffins with Crunchy Hazelnut Topping

Cook Vegetarian's avatar
 0 Reviews

Recipe by Cook Vegetarian
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

Nutritional Information:

Calories: 333
Fat: 17.6gg

How To Cook

  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.
    6. http://www.lovebeetroot.co.uk
Vegetarian Giveaways

Comments

0 people have helped to review this recipe.

Leave a Comment

You must sign in or register to leave a comment.

You might also like

Pea and Leek Tart
 0 Reviews
Sweet Pepper Chutney
 0 Reviews

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

February issue of CookVeg is available now
Supermarket logos Subscribe Today

You might also like

Orange Cake
No rating - be the first!
Onion and Chilli Chutney
No rating - be the first!
Pumpkin Cake
No rating - be the first!

Recipe IDEAS
https://www.recipe-ideas.co.uk/

Spiced Beetroot and Apple Muffins with Crunchy Hazelnut Topping
  • Recipe by Cook Vegetarian
  • 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
  • [hd]For the hazelnut topping[/hd]
  • 75g self-raising flour
  • 1 tsp ground mixed spice
  • 40g unsalted butter, cut into little cubes
  • 75g demerara sugar
  • 75g blanched hazelnuts, roughly chopped
    How to Cook
  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.
Copyright © Maze Media (2000) Limited