200 g cooked mashed beetroot
125 g butter
120 g caster sugar
3 eggs (room temperature)
120 g milk / buttermilk / cream
240 g self-raising flour
1 teaspoon ground ginger
½ cup chopped almonds or walnuts (optional)
Pre-heat oven to 180 degrees and prepare approximately 18 hole muffin tins.
Put butter and caster sugar into TM bowl and blend for 30 seconds on Speed 5; scrape down the sides of the bowl and repeat.
Add eggs one at a time through the MC hole and blend. Scrape down the sides of the bowl after each egg if necessary.
Add milk, mashed beetroot, self-raising flour, ginger and nuts (if using) and blend for 30 seconds, Reverse, Speed 5. Scrape down sides and repeat for 2-3 seconds.
Place mixture into muffin tins and bake for 20 minutes. When cool, ice with Cream Cheese Icing
CREAM CHEESE ICING
Blend 125 g Cream Cheese, 60 g of sugar and the juice of one lemon on Speed 4 until mixed (approx. 15 seconds)
HINTS & TIPS : to cook beetroot place unpeeled in simmering basket. Place in TM bowl together with 500 g water. Cook on Varoma temperate Speed 3 for approximately 20-25 minutes or until cooked
The Cream Cheese icing is great to double for a generous topping on each muffin!