Beetroot seed muffins

Summary

Yield
Servings
SourceMandy Manzilah http://sneakyfruitandveg.wordpress.com
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Beetroot seed muffins

Ingredients

225 g
self raising flour
1⁄2 t
bicarbonate of soda
1 t
baking powder
1⁄2 t
ground cinnamon
180
sunflower oil (!Millilitre )
225 g
soft brown sugar
3
Eggs (seperated)
150 g
raw beetroot (grated)
1⁄2
lemon juice
75 g
sultanas
75 g
mixed seeds

Instructions

Preheat the over to 180c. Line a muffin tin with papers.
Sift together the flour, bicarb and baking powder. Beat the oil and sugar together, then add the egg yolks, one by one and beat. Fold in the grated beetroot, then add the lemon juice, sultanas and seeds.
Fold in the flour mix.
Beat the egg whites till almost stiff. Fold into the mixture.
Spoon into muffin tin and bake for 15-20 mins, till firm on top and skewer comes out clean. Leave to cool on a wire rack.