Beetroot provides a delicious sweet flavour to these muffins, and combined with the bananas gives them a moist texture.
500 ml (2 cups) cake wheat flour
15 ml (1 Tbsp) baking powder
1 ml (¼ tsp) bicarbonate of soda
1 ml (pinch) salt
125 ml (½ cup) light brown sugar
2 extra large eggs
80 ml (1/3 cup) Spur Salad & French Fry Dressing
160 ml (2/3 cup) milk
125 ml (½ cup) cooking oil
250 ml (1 cup) coarsely grated beetroot
2 large (¾ cup) bananas, mashed
Preheat the oven to 180°C.
Sift flour, baking powder, bicarbonate of soda and salt together. Add sugar.
milk and oil together. Add to the dry ingredients. Spur Salad & French Fry Dressing, Add the grated beetroot and mashed banana and mix lightly with a spoon until just combined. Do not over-mix; the mixture should still be lumpy.
Spoon mixture into greased muffin pans, filling each three-quarters full. Bake for about 20 minutes until light brown. Turn out onto a wire rack to cool.
Dust with icing sugar before serving.
Carrot Muffins: Substitute the beetroot with grated carrots.
Dried Fruit Muffins: Reduce sugar to 80 ml (1/3 cup) and add 200 ml (¾ cup) coarsely chopped cherries or any other dried fruit of choice. Makes 12 muffins.
The beetroot will colour the mixture completely red, but once baked, the muffins will be lighter in colour.