Preheat the oven to 180°C. Prepare a muffin tin with eight paper muffin cases.
Place the flour, salt and baking powder into the bowl of the KitchenAid Artisan Stand Mixer, fitted with the whisk attachment and mix together for a few seconds to combine.
In a separate bowl whisk together the oil, egg and milk, then add the beetroot, cheese and spring onions, briefly mixing together. Pour this mixture into the bowl of the mixer and mix together on a slow speed until just fully combined. Only use a slow speed because if you mix the batter too fast or for too long the muffins will be tough.
Divide the batter between the prepared muffin cases and top each with a sprig of rosemary then bake in the preheated oven for about 25 minutes or until risen and golden brown. Allow to cool for a few minutes before transferring to a wire rack to cool completely.
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