METHOD
STEP 1
Weigh out muffin mix into mixing bowl and select the beater attachment.
STEP 2
Mix oil, water and beetroot and 75g of the raspberries as a puree together in a jug until just combined and then pour ¾ into bowl.
STEP 3
Mix on slow for one minute and then scrape down.
STEP 4
Add in the remaining water and oil mixture and beat for 1 minute on slow speed.
STEP 5
Scrape down the side and mix for 2 minutes on medium speed.
STEP 6
Scrape down and beat on slow for 1 minute on slow speed.
STEP 7
Fold the remaining raspberries into the mix before scaling.
STEP 8
Scale at 70g into muffin cases in a tin.
Bake for 25-30 minutes at 200oC in the Turbofan
Cooking times and temperatures may vary depending on type of oven used.
