Sticky Ginger and Beetroot Muffins
Photo by Beki Bernstein
I don’t mean to brag, but my mum makes the best gingerbread, so I was sceptical when I tried this. Having tasted it my mum is now worried!
Ingredients
Makes 12 muffins
- 200g golden syrup
- 200g black treacle
- 150g unsalted butter
- 125g dark brown sugar
- 100g stem ginger, cut into fine dice (optional)
- 4tsp ground ginger
- 2tsp ground cinnamon
- 250g pack cooked beetroot
- 250ml milk
- 2 medium eggs
- 1tsp bicarbonate of soda
- 300g plain flour ( I like Doves GF Flour)
- Zest 1 lemon, plus 2tbs juice
- 150g icing sugar
Method
Prep 30 mins · Cook 45 mins
- Preheat the oven to 180˚C / gas 4. Line a 12 hole muffin tray with cases.
- In a saucepan, add the golden syrup, black treacle, butter, dark brown sugar, stem ginger and both ground spices. Warm gently until butter and sugar have melted.
- Puree the beetroot in a food processor and blend with the eggs, milk and bicarbonate of soda.
- Once the butter and sugar have melted, take the saucepan off the heat and add the eggs, milk and beetroot.
- Sieve the flour into a large mixing bowl and beat in the wet ingredients until they are smooth – the batter will be quite runny.
- Fill the muffin cases with the batter – this is easier if you use a jug – and bake in the preheated oven until firm but springy to the touch. Be careful not to overcook the muffins, they are nice a little sticky. Remove from the tin and allow to cool on a rack.
- Whilst the muffins are cooling make the icing by beating all the ingredients to a smooth paste. Drizzle over the muffins when they are completely cold. These muffins keep really well for a few days in an airtight tin.
Other recipes you might like
