Spiced Beetroot and Apple Muffins with Crunchy Hazelnut Topping

An adventurous and delightful combination in these muffins.

Full preparation

  1. Preheat the oven to 190C. Line a 12 hole muffin tin with paper cases.

  2. 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.

  3. 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.

  4. To make the topping, stir the mixed spice through the flour, then add the butter, sugar and nuts.

  5. Rub between finger and thumb until crumbly and well mixed. Sprinkle evenly over the muffin.Bake in the oven for around 20 minutes until golden brown and springy to the touch.

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