An adventurous and delightful combination in these muffins.
Full preparation
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Preheat the oven to 190C. Line a 12 hole muffin tin with paper cases.
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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.
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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.
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To make the topping, stir the mixed spice through the flour, then add the butter, sugar and nuts.
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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.
