Sticky Ginger & Beetroot Muffins
Beetroot in a cake might be unusual but beetroot is actually sweet and keeps this rich cake wonderfully moist.
Makes 12 large muffins
Preparation time: 15 minutes
Cooking time: 20 minutes
For the muffins:
200g golden syrup
200g black treacle
150g unsalted butter
125g dark brown sugar
100g stem ginger, cut into fine dice
4tsp ground ginger
2tsp ground cinnamon
250g pack cooked beetroot
2 medium eggs, beaten
1tsp bicarbonate of soda
300g plain flour
For the icing:
Zest 1 lemon, plus 1tbs juice
150g icing sugar
What to do:
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.
Purée 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 milk, eggs & beetroot.
Sieve the flour into a large mixing bowl and beat in the wet ingredients until they are smooth – 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.
Recipe by: www.lovebeetroot.co.uk
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