How to make Funky Beet Mufins Recipes at Home

Prep Time: 30 mins

Cooking Time: 15- 30 mins

Serves: 6 large muffins

Ingredients

• 1 free-range egg
• 50ml/2fl oz vegetable oil
• 30ml/1¼fl oz orange juice
• 100g/3½oz cooked beetroot, patted dry with kitchen paper, grated
• 100g/3½oz wholemeal flour
• 1 tsp baking powder
• 3 tbsp caster sugar
• 50g/2oz sunflower seeds
• 1 tsp mixed spice

Method:

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

• In a large mixing bowl, whisk together the egg, oil, and orange juice until well combined. Fold in the grated beetroot.

• In another bowl, combine the flour, baking powder, sugar, sunflower seeds, and mixed spice, ensuring the dry ingredients are evenly distributed.

• Gradually add the wet mixture to the dry ingredients, stirring well after each addition until a smooth batter forms.

• Evenly spoon the batter into the six prepared muffin cases. Bake in the preheated oven for 20–25 minutes, or until a skewer inserted into the center of a muffin comes out clean.

• Allow the muffins to cool in the tray for a few minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!