BEETROOT MUFFINS

Preparation Method :

• Preheat the oven to 190°C / 375°F / Gas Mark 5. Line a 12-hole non-stick muffin tray with silicone or paper cases.
• Finely grate or mash the beetroot into a bowl and mix in the buttermilk to take on the colour.
• Sift together the dry ingredients. Whisk the egg, yogurt and butter in a large bowl.
• Stir in the beetroot and buttermilk and combine to distribute the colour.
• Stir the dry ingredients quickly into the whisked mixture, don't try to blend smoothly. Lightly stir in the blackberries; again, don't over mix.
• Spoon the batter into the prepared tray or cases almost to the top.
• Transfer to the oven and bake for about 15 minutes, or until the tops are well risen and springy to the touch.
• Test one by inserting a skewer into the centre to check it comes out clean.
• Remove the muffins from the oven and transfer in their cases to a wire rack to cool.
• When cooled, dust with sifted icing sugar. Decorate the tops by dusting them with sifted icing sugar through a stencil shape cut out of baking paper.