International Lifestyle Magazine Issue 56 | Page 7

Spiced beetroot
ple
with crunchy h& apnutmuffins
azel
topping

What you’ll need:
275g self-raising flour
1 tbsp baking powder
2 heaped tsp ground mix
1 tsp ground cinnamon ed spice
2 large eggs
125g unsalted butter, m
elted
60g caster sugar
100ml milk
250g natural cooked be
2 (small to medium) Pietroot, grated coarsely
approx. 250g uncored) nk Lady apples, cored (total weight
For the hazelnut toppin& grated coarsely
75g self-raising flour g:
1 tsp ground mixed spic
40g unsalted butter, cu e
75g demerara sugar t into little cubes
75g blanched hazelnut
Make sure you grate ths, roughly chopped
not finely as if grated fie beetroot and apples coarsely and
uid which will affect th nely they will release too much liqe consistency and cook
the muffin mix.
ing time of

To Make:

Line a 12 hole muffin tin
to 220°C or 200°C (if us with paper cases. Preheat the oven
Sift the flour, baking ing a fan oven)
ing bowl. In another mpowder and spices into a large mixmelted butter, sugar anixing bowl whisk together the eggs,
d
very lightly - don’t worr milk. Pour into the flour and mix
Finally, gently fold th y if it looks lumpy
and spoon into the muf rough the grated beetroot and apple
To make the topping, stfin cases.
ir
then add the butter, suga the mixed spice through the flour,
Rub between your fing r and nuts.
well mixed. Sprinkle evers and thumbs until crumbly and
en
Bake in the oven for 20-2 ly over the muffins.
5 minutes until golden
springy to the touch.
brown and
These are delicious served
You can obtain all your with ice cream and hot custard!
www.steenbergs.co.uk spices and ingredients from

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