Preheat the oven to 190°C. Line a 12 hole muffin tin with paper cases.
Sift the flour, baking powder and spices into a large mixing bowl. In another mixing bowl whisk together the eggs, melted butter, sugar and milk.
Pour into the flour and mix very lightly - don’t worry if it looks lumpy. Finally, gently fold through the grated beetroot and apple and spoon into the muffin cases.
To make the topping, stir the mixed spice trough the flour, then add the butter, sugar and nuts. Rub between finger and thumb until crumbly and well mixed. Sprinkle evenly over the muffins.
Bake in the oven for around 20 minutes until golden brown and springy to the touch.
Freezing and defrosting guidelines
Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.