Sticky Ginger & Beetroot Muffins

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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

You’ll need:

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

250ml milk

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

For more delicious recipes click here  ←

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