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Lemon And Beetroot Fairy Cakes

14/08/2014 16:52 | Updated 22 May 2015

Lemon & beetroot fairy cakes

Yum! Fresh beetroot

I love beetroot. It's like marmite; you either love it or hate it. My kids haven't taken to it as yet but I'm hoping they will in time. It is quite earthy in taste and that's one of the reasons I love it.

I love to eat it on it's own, with a drizzle of olive oil, vinegar nd pepper, in a salad or with smoked fish. It's also great in a fresh juice and gives the juice a great vibrant colour.

At the children's garden party I held a couple of weeks ago we made lemon and beetroot fairy cakes. They went down a storm! You could only taste the beetroot slightly - and that's only because I was looking for it. The children didn't notice the beetroot as the lemon was the more dominant flavour. The cakes were delicious and a wonderful pinkish colour.

Enjoy baking!

Lemon and beetroot fairy cakes

Ingredients:

200g plain flour

200g butter at room temperature

150g sugar

1 tsp baking powder

2 eggs

1 small beetroot, finely grated

Juice and rind of 1 lemon

Method:

Preheat oven to 180 C/gas mark 6.

Place 24 fairy cake cases into cupcake tins.

Place all the ingredients in a bowl together and mix for a couple of minutes with an electric whisk.

Spoon the mixture into the muffin cases. (The cases should all be around 2/3rds full.)

Bake in the oven for 10-12 minutes until the top of the muffins feel firm to touch. These muffins stay very moist due to the lemon juice and beetroot.

Once cool, eat just as or top with icing of your choice

Go to Love Beetroot for more information regarding the wonders of beetroot!

I live in North London and have 2 children aged 3 and 5. I love food. In fact, I eat, sleep and breathe food and if I am not cooking, I spend much of my time thinking about what I am going to cook and eat for breakfast, lunch and dinner.

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