Beetroot, carrot and apple red velvet muffins

We're in the middle of a heatwave at the moment, and loving getting to eat outdoors. For supper this evening, Lu barbecued a couple of small seabass for each of us, and I made a coleslaw with grated carrot, apple and beetroot. Just a couple of each makes a surprising amount when grated, far more than we needed for just the two of us. My solution, of course - is there ever a better solution, to any dilemma? - was cake.

I decided to make some muffins as I never get tired of how amazingly simple and quick they are to make - no electric mixers required, and hardly even any stirring! I added some red food dye to enhance the amazing beetroot colour, and a spoonful or two of cocoa, to make a cross between red velvet cake and carrot cake muffins - with extra punch from ground almonds and almond essence, and a hint of allspice.

Ingredients

10 oz self-raising flour

1 tsp baking powder

½ tsp salt

½ tsp allspice

2 oz ground almonds

4 oz caster sugar

2 tbsp cocoa

8 oz mixture of grated beetroot, carrot and apple (approx. 2 small beetroot, 1 carrot and 1 apple)

2 eggs

6 fl oz (2/3 cup) milk

3 fl oz (1/3 cup) sunflower oil

1 tsp almond extract

1 tsp red food colouring

For the icing
8 oz cream cheese
8 oz icing sugar

To decorate
Chocolate sprinkles

Method

1. Preheat the oven to 200°C and place 12 muffin cases in tins.
2. In a large mixing bowl, sift in the flour, baking powder, salt, allspice, ground almonds, sugar and cocoa. 
3. Add the grated beetroot, carrot and apple and use a large metal spoon to fold the ingredients together.
4. In a separate mixing bowl, lightly beat the eggs, then add the milk, oil, almond extract and food dye and beat to combine.
5. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients.
6. Stir gently until just combined; do not over-mix.
7. Spoon the mixture into the muffin cases and bake for 15-20 minutes or until a cake tester comes out clean. Allow to cool in the tin for 5 minutes before removing to a wire rack to cool completely.
8. Meanwhile, make the icing: place the cream cheese in a small mixing bowl and sift in the icing sugar a little at a time.  Beat with a wooden spoon until well combined.  Chill in the fridge until ready to use.
9. When the muffins are completely cool, spoon the icing on top and decorate with a few chocolate sprinkles.