Funky beet muffins

Prep time less than 30 mins

Cook time less than 30 mins

Makes 6 large muffins

Dietary Vegetarian

From I Can Cook on the Go

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

Method

Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases.
In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated beetroot.
In a separate mixing bowl, mix together the flour, baking powder, sugar, sunflower seeds and mixed spice until well combined.
Add the wet ingredients to the dry ingredients one tablespoon at a time, mixing well after each addition.
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.

100g/3Â½oz cooked beetroot, patted dry with kitchen paper, grated

1 tsp baking powder

3 tbsp caster sugar

1 tsp mixed spice

50g/2oz sunflower seeds

50ml/2fl oz vegetable oil

100g/3Â½oz wholemeal flour

30ml/1Â¼fl oz orange juice

1 free-range egg

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