Spiced Beetroot & Apple Muffins with Crunchy Hazelnut Topping

5 minutes prep, 20 minutes cook

Serves 12

Ingredients

275g plain flour

2 tsps baking powder

2 tsps 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 coarsely

2 apples, cored and grated coarsely

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

Method

Preheat the oven to 190°C/ Gas Mark 5. 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.

Gently fold through the grated beetroot and apple and spoon into the muffin cases. To make the topping, stir the mixed spice trough the flour, then add the butter, sugar and nuts.