Beetroot muffins with raisins
6 Apr 2015
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Background
These tasty muffins are dairy-free and made with very little sugar as the beets and raisins provide enough sweetness. They can be made with whole-wheat flour or any gluten-free flour - these will be even more healthy. The muffins are perfect for kids and those adults who are health-conscious.
Ingredients
- 500g beetroot
- 200g raisins or sultanas
- 50g soft unrefined cane sugar
- 300g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 150ml sunflower oil
- 3 medium eggs
Instructions
- Preheat the oven to 180°C. Line a muffin tin with paper cases.
- Grate or shred the beetroot coarsely.
- In a large mixing bowl mix the grated beets with the raisins, flour, baking powder, sugar and cinnamon.
- In another bowl beat the eggs and gradually add the oil - pour this into the beetroot mixture and mix well.
- Spoon the batter into the muffin cases (paper or silicon) and bake for 20-25 minutes .
- Transfer the muffins onto a wire rack to cool.
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Categories
- Meal Type: - Cupcakes & Muffins - Everyday - Kids Food - Quick & Easy - Snacks
- Cuisines: - Fusion
- Occasions: - Afternoon Tea - Bonfire Night - Halloween - Parties - Picnic
- Ingredients: - Dried Fruits - Roots & Bulbs
- Health and Diet: - Dairy Free - Diabetic - Healthy - High Fibre
- Skill Levels: - Easy
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