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. 1

    Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Line a 12-hole muffin tin with paper cases.

  2. 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. 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.

Nutritional Details

Each serving provides
  • Energy 1361kj 325kcal 16%
  • Fat 15.6g 22%
  • Saturates 2.1g 11%
  • Sugars 22.6g 25%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1126kj/269kcal

Each serving provides

39.7g carbohydrate 2.9g fibre 5.0g protein

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