Beetroot & Seeds Muffins

Summary

Servings: 
16
Prep time: 
10 minutes
Cooking time: 
15 minutes

Description

Mandy Mazliah's beetroot & seeds muffins

Ingredients

  • 225g self raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 180 ml sunflower oil
  • 225g soft brown sugar
  • 3 eggs, seperated
  • 150g raw beetroot, grated
  • 1/2 lemon, juiced
  • 75g sultanas
  • 75g mixed seeds

Instructions

  1. Preheat the over to 180C. Line a muffin tin with papers.
  2. Sift together the flour, bicarbonate of soda and baking powder. Beat the oil and sugar together, then add the egg yolks, one by one and beat until well mixed
  3. Fold in the grated beetroot, then add the lemon juice, sultanas and seeds. Fold in the flour mixture.
  4. Beat the egg whites till almost stiff. Fold into the mixture.
  5. Spoon into prepared muffin tin and bake for 15-20 mins, till firm on top and skewer comes out clean. Leave to cool on a wire rack.

Notes

Ingredients: 

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