A moist muffin, with hints of earthy sweetness, hiding shredded beetroot and nutrient-rich sesame seeds.
- 180 g Butter
- 90 g Sugar
- 3 Eggs
- 180 g Plain Flour
- 2 tsps Baking Powder
- 5 tbsps Sesame Seeds
- 2 large boiled Beetroot finely grated
You'll also need10 paper muffin cases
Start off by preheating your oven to 190 degrees Celsius. Cream together the butter and sugar until pale and fluffy.
Break in the eggs, one by one, beating the mixture well between each addition.
Sift the flour and baking powder together into the batter and fold in. Gently stir in the sesame seeds and grated beetroot until well combined.
Divide the mixture between 10 large muffin cases and place into the preheated oven. Bake for about 20 minutes, until a skewer inserted into the cake comes out clean.
Remove and allow to cool before enjoying.