Spiced beetroot & apple muffins with crunchy hazelnut topping

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Spiced beetroot & apple muffins with crunchy hazelnut topping

Category Dessert
Makes 12
Preparation n/a
Cooking 20 minutes

Rating: Rated 0 / 5 (0 ratings)


  • 275g plain flour
  • 2 heaped tbsp ground mixed spice
  • 2 large eggs
  • 60g caster sugar
  • 1 pack natural cooked beetroot, grated coarsely
  • 75g self raising flour
  • 40g unsalted butter, cut into little cubes
  • 75g blanched hazelnuts, rough chopped
  • 2 heaped tbsp baking powder
  • 1 tbsp ground cinnamon
  • 125g unsalted butter melted
  • 175ml milk
  • 2 pink lady apples, cored & grated coarsely
  • 1 tsp ground mixed spice
  • 75g demerara sugar


Stage 1

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

Stage 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.

Stage 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.

Stage 4

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

Stage 5

Rub between finger and thumb until crumbly and well mixed. Sprinkle evenly over the muffins.

Stage 6

Bake in the oven for around 20 minutes until golden brown and springy to the touch.


Spiced beetroot & apple muffins with crunchy hazelnut topping


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Recipe author

Added by: Lovebeetroot
Added on: 31st October 2012

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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