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.