Amélie's Larder

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Sticky Ginger and Beetroot Muffins

From Love Beetroot    

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)
For the icing
  • Zest 1 lemon, plus 2tbs juice
  • 150g icing sugar

Method

Prep 30 mins · Cook 45 mins

  1. Preheat the oven to 180˚C / gas 4. Line a 12 hole muffin tray with cases.
  2. 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.
  3. Puree the beetroot in a food processor and blend with the eggs, milk and bicarbonate of soda.
  4. Once the butter and sugar have melted, take the saucepan off the heat and add the eggs, milk and beetroot.
  5. Sieve the flour into a large mixing bowl and beat in the wet ingredients until they are smooth – the batter will be quite runny.
  6. 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.
  7. 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.
This cake is also great as a dessert, just serve with a little crème fraiche on the side.

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