Sticky Ginger and Beetroot Muffins
recipe for Sticky Ginger and Beetroot Muffins has been
reproduced courtesy of www.lovebeetroot.co.uk
Beetroot is enjoying something of a revival as people
discover theres more to this great British vegetable
than they thought. You can now buy beetroot in so many
different ways raw, cooked, marinated, lightly
pickled - theres 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 www.lovebeetroot.co.uk
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
2 medium eggs, beaten
1tsp bicarbonate of soda
300g plain flour
For the icing:
Zest 1 lemon, plus 1tbs juice
150g icing sugar
to make Sticky Ginger and Beetroot Muffins
the oven to 180°C / Gas 4
a 12 hole muffin tray with cases.
a saucepan, add the golden syrup, black treacle, butter,
dark brown sugar, stem ginger and both ground spices.
gently until butter and sugar have melted.
the beetroot in a food processor, and blend with the
eggs, milk and bicarbonate of soda.
the butter and sugar have melted, take the saucepan
off the heat and add the milk, eggs and beetroot.
the flour into a large mixing bowl and beat in the
wet ingredients until they are smooth batter
will be quite runny.
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
from the tin and allow to cool on a rack.
the muffins are cooling make the icing by beating
all the ingredients to a smooth paste.
over the muffins when they are completely cold.
muffins keep really well for a few days in an airtight
12 large muffins
with permission of www.lovebeetroot.co.uk