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
1 pack natural cooked beetroot, grated coarsely
2 Pink Lady apples, cored & grated coarsely
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.
Bake in the oven for around 20 minutes until golden brown and springy to the touch.
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