Funky beet muffins
These healthy purple muffins are packed with good stuff. They're tasty, too, so perfect for both adults and kids.
Ingredients
- 1 free-range egg
- 50ml/2fl oz vegetable oil
- 30ml/1录fl oz orange juice
- 100驳/3陆辞锄 cooked beetroot, patted dry with kitchen paper, grated
- 100驳/3陆辞锄 wholemeal flour
- 1 tsp baking powder
- 3 tbsp caster sugar
- 50g/2oz sunflower seeds
- 1 tsp mixed spice
Method
Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases.
In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated beetroot.
In a separate mixing bowl, mix together the flour, baking powder, sugar, sunflower seeds and mixed spice until well combined.
Add the wet ingredients to the dry ingredients one tablespoon at a time, mixing well after each addition.
Divide the muffin mixture equally among the six muffin cases. Bake in the oven for 20-25 minutes, or until the muffins are cooked through (a skewer inserted into the centre should come out clean). Set aside to cool, then serve.
Recipe Tips
You can make smaller muffins using a mini-muffin tin, but remember to adjust the cooking time as they will cook more quickly.
