Beetroot and Banana Muffins

Method

• Preheat the oven to 180°C.
• Sift flour, baking powder, bicarbonate of soda and salt together. Add sugar.
• Whisk eggs, Spur Salad & French Fry Dressing, milk and oil together. Add to the dry ingredients.
• 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.

VARIATIONS

• 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.

TIP

• The beetroot will colour the mixture completely red, but once baked, the muffins will be lighter in colour.