These muffins have a dark side to them… from the beetroot added to give colour and flavour. Great for Hallowe’en, they provide a sweet, sticky end to the festivities!
Makes: 12 large muffins
Ingredients
- 200g golden syrup
- 200g black treacle
- 150g unsalted butter
- 125g dark brown sugar
- 100g stem ginger, finely chopped
- 4 tsp ground ginger
- 2 tsp ground cinnamon
- 250g pack cooked beetroot
- 250ml milk
- 2 medium eggs, beaten
- 1 tsp bicarbonate of soda
- 300g plain flour
Icing:
- 150g icing sugar
- zest of 1 lemon, plus 1 tbsp
- lemon juice
Method
- Preheat the oven if necessary to 180°C/ESSE Dial Guide MODERATE. (Aim for the dial reading to be at the top end of MODERATE or very low end of HOT). Line a large 12-hole muffin tray with cases.
- Place the golden syrup, black treacle, butter, sugar, stem ginger, ground ginger and cinnamon in a pan and warm until the butter and sugar have melted.
- Meanwhile, puree the beetroot with the milk, eggs and bicarbonate of soda. Add to the slightly cooled sugar mixture, mixing well.
- Sift the flour into a bowl then beat in the beetroot mixture until the mixture is smooth.
- Divide between the muffin cases. Bake for 15-20 minutes or until firm but springy to the touch. Be careful not to overcook the muffins, they are nice a little sticky. Remove from the rack tray and leave to cool on a rack.
- While the muffins are cooling make the icing. Mix the icing sugar with the lemon zest and lemon juice to make a smooth paste. Drizzle over the muffins when completely cold.
Get Ahead
These muffins keep really well for up to 4 days if stored in an airtight tin.
