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Beetroot, Orange & Walnut Muffins

Moist and packed with flavour - these muffins are a real treat. Using vegetables in your cakes and muffins is a healthy option that adds flavour, colour and fibre to your recipe. Niki Segnit's Flavour Thesaurus describes toasted walnuts as having a 'hint of nicotine bitterness'; we've chosen to team them with earthy beetroot in this recipe (the recipe doesn't say toast the walnuts as the combined flavours work well without) and it works really well. The courgette provides a lovely succulent background, and the orange adds a final citrus burst. With all these flavours all you need is our white rice flour to provide the perfect base for a vegetable, fruit and nut muffin feast.

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Makes 6 medium size muffins.

Ingredients

120g white rice flour

110g ground almonds

1 1/2 tsp baking powder

pinch of salt

100g caster sugar

2 free range eggs

160g grated small courgette, if larger, peel first

zest of 1 orange

45g walnut pieces

130g cooked, peeled and diced beetroot

Method

  1. Use a tin with 50x50cm holes and line it with tulip cases. Heat the oven to 180*C.
  2. Weigh and sieve the rice flour and baking powder and add the ground almonds and salt.
  3. In a separate bowl beat the eggs and sugar together, add the grated courgette, the orange zest and the walnuts and beat lightly again.
  4. Add the dry ingredients to this bowl and combine thoroughly with a silicone spatula.
  5. Finally, add the diced beetroot and fold in - just enough to mix them gently through, so that it looks a little streaky still.
  6. Fill the muffin cases nearly to the top and bake for 30 minutes. Check with a skewer, it should come out clean when they're done. Remove the muffins in their cases to a wire rack to cool.

 

Added by: gfshiptonmill


Tags: CakeNpastry Gluten Free

IMPORTANT NOTE
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

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Shipton Mill Cookbook – A Handful of Flour

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A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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