BEETROOT AND RASPBERRY MUFFIN

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.

 

 

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WHAT TO KNOW?
INGREDIENTS
  • Middletons Plain Muffin Mix (1kg)
  • 200g Water
  • 300g Oil
  • 500g Beetroot (grated)
  • 300g Raspberries
 
PRODUCTS IN THIS RECIPE
MIDDLETON PLAIN MUFFIN MIX
N/a
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