|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.