Beetroot and Apple Muffins

|Spiced beetroot and apple muffins with crunchy hazelnut topping. Make sure you grate the beetroot and apples coarsely and not finely as if grated finely they will release too much liquid which will affect the consistency and cooking time of the muffin mix.|apple beetroot|275g self raising flour1 tablespoon baking powder2 teaspoon ground mixed spice1 teaspoon ground cinnamon2 large eggs125g melted butter60g caster sugar250g cooked beetroot coarsely grated2 apples coarsely grated100 ml milkFor the hazelnut topping75g self-raising flour1 tsp ground mixed spice40g unsalted butter cut into little cubes75g demerara sugar75g blanched hazelnuts roughly chopped|Line a 12 hole muffin tin with paper cases. Preheat the oven to 220°C or 200°C (if using a fan oven).Sift the flour baking powder and spices into a large mixing bowl. In another mixing bowl whisk together the eggs melted butter sugar and milk. Pour into the flour and mix very lightly dont worry if it looks lumpy.Finally gently fold through the grated beetroot and apple and spoon into the muffin cases.To make the topping stir the mixed spice through the flour then add the butter sugar and nuts.Rub between your fingers and thumbs until crumbly and well mixed. Sprinkle evenly over the muffins.Bake in the oven for 20-25 minutes until golden brown and springy to the touch.|10.00 minutes|12|Love Beetroot