Best with Cooked Beets

Sticky Ginger & Beet Muffins

Prep Time: 15 min // Cook Time: 20 min Servings: 12 large muffins

What to do

  1. Preheat the over to 350°F, line a 12 hole muffin tray with muffin liners.
  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 beets 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 milk, eggs and beets.
  5. Sieve the flour into a large mixing bowl and beat in the wet ingredients until they are smooth — batter will be quite runny.
  6. Fill the muffin cases with the batter (this is easier if you use a pitcher) and bake in the preheated oven until firm but springy to the touch.  Be careful not to overcook the muffins as they are nice when they’re still 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.

What you’ll Need

For the muffins:

200g golden syrup
200g black treacle
150g unsalted butter
125g dark brown sugar
100g stem ginger, finely diced
4tsp ground ginger
2tsp ground cinnamon
250g pack of cooked beets
250ml milk
2 medium eggs, beaten
1 tsp bicarbonate of soda
300g plain flour

For the icing:

Zest of 1 lemon, plus 1tbs juice
150g icing sugar