Ingredients (makes 1 dozen):
1½ cups self-raising flour
½ cup caster sugar
¾ tsp baking soda
½ tsp nutmeg
¼ tsp ground cinnamon
Pinch of salt
1 cup grated beetroot
2 eggs, lightly beaten
¾ cup vegetable oil or melted butter
½ cup chopped walnuts (optional)
- Preheat oven to 180C. Line muffin pan with paper patty cases.
- Sift all dried ingredients (except walnuts) together into a large mixing bowl. Add beetroot, eggs and oil and beat until combined. Stir in walnuts.
- Spoon mixture into patty cases and bake for 20 to 25 minutes. Cool completely on wire racks.