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Funky beet muffins

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Makes 6 large muffins

These healthy purple muffins are packed with good stuff. They're tasty, too, so perfect for both adults and kids.

By Neil Strawson, Richard Hunt, Kate Morris and Sally Brown

From I Can Cook

Shopping list

Ingredients

Recipe tips

Method

  1. Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases.

  2. In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated beetroot.

  3. In a separate mixing bowl, mix together the flour, baking powder, sugar, sunflower seeds and mixed spice until well combined.

  4. Add the wet ingredients to the dry ingredients one tablespoon at a time, mixing well after each addition.

  5. 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 to adjust the cooking time as they will cook more quickly.