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Sticky Ginger and Beetroot Muffins

This recipe for Sticky Ginger and Beetroot Muffins has been reproduced courtesy of

Beetroot is enjoying something of a revival as people discover there’s more to this great British vegetable than they thought. You can now buy beetroot in so many different ways – raw, cooked, marinated, lightly pickled - there’s so much more to beetroot than the jar of pickled beetroot many of us will remember from our childhood.

To find out more about beetroot, its history, health benefits and lots of exciting ways to cook with it <click here> or visit

Ingredients for Sticky Ginger and Beetroot Muffins

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

Sticky Ginger and Beetroot MuffinsHow to make Sticky Ginger and Beetroot Muffins

  • 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 and 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.

Makes 12 large muffins

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