Beetroot muffins with raisins

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.

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Prep Time 10

Cook Time 25

Resting Time 4

Total Time 45

Servings: 6 people

Cuisine: Fusion

Calories: 1234

Ingredients Method

Ingredients

500 g beetroot
200 g raisins or sultanas
50 g soft unrefined cane sugar
300 g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
150 ml sunflower oil
3 medium eggs

Method

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.