© J Sainsbury plc 2020
Beetroot and sultana muffins
These gently spiced fruity muffins are packed with freshly grated beetroot and sultanas – perfect for a picnic
-
Ready in 40 minutes
-
Cooking time 25 minutes
-
Prep time 15 minutes
-
Makes 12 muffins
Ingredients
- 500g fresh beetroot, trimmed, peeled and coarsely grated
- 210g sultanas
- 300g self-raising flour
- 100g light brown soft sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 180ml sunflower oil
- 3 medium eggs
Method
-
1
Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Line a 12-hole muffin tin with paper cases.
-
2
Mix together the beetroot, sultanas, flour, sugar, baking powder and cinnamon in a large mixing bowl, making sure the ingredients are evenly combined.
-
3
In a separate bowl, beat together the oil and eggs until combined, then pour them into the dry ingredients. Mix together well, then spoon the mixture into the muffin cases, filling almost to the top. Bake in the oven for 25 minutes, until just risen and a skewer inserted into the centre of one of the muffins comes out clean.
