I made these muffins a little while ago - in between travelling to and fro Essex and Wales from Scotland. So I can't rant on about them as much as I would like, but I do remember them being extremely sweet and sticky and such a delight to eat. Each bite was soft with a burst of spicy warmth from the stem ginger pieces.
A bit like Brussels sprouts, I have an aversion to beetroot. But I must admit since starting my blog, my opinion of beetroot has changed a lot (can't say the same for sprouts!). I am not saying that I love beetroot, no no - but I don't dislike it either. However when beetroot is cooked like this, grated and lost in a sweet crumby cakey textures, how can you not try?!
I saw the recipe for these beetroot and ginger muffins on the Love Beetroot website. Its aim is to share the beautiful side of this earthy crimson vegetable. Its history, some beetroot facts, its health benefits as well as encouraging us, namely us Brits to eat more beetroot by sharing a growing collection of beetroot recipes. Some of these recipes were familiar to me, such as: beetroot dips, beetroot salads, beetroot pancakes, and of course the recently fashionable beetroot - chocolate cake. But alongside the familiar were a number of new recipes such as the beetroot bread, American style beetroot pie, beetroot, raising and stem ginger pudding - and the one that tempted me was the sticky ginger and beetroot muffins.
The original recipe uses cooked beetroot, I decided to use 'raw beetroot' which gave the muffins a slightly pleasant chewy texture. The original muffin recipe does have a ice glazing, but I decided to give this a miss as the muffins were extremely sweet. I am sharing some of these muffins with Jacqueline at Tinned Tomatoes who is hosting Bookmarked Recipes, a monthly blog event initiated by Ruth of Ruth's Kitchen Experiments, as well as to Karen's at Lavender and Lovage and Kate of What Kate Baked for the launch of their "Tea Time Treats" and a challenge of "Bonfire Treats and Ginger". This is also linked to Mom Trends who is hosting Friday Food.
Beetroot and Ginger Muffins
200g golden syrup
200g black treacle
150g unsalted butter
125g dark brown sugar
100g stem ginger, diced
4 teaspoon ground ginger
250g raw or cooked beetroot, grated
2 medium eggs, beaten
1teaspoon bicarbonate of soda
300g plain flour
Preheat the oven to gas mark 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 ginger. Warm gently until butter and sugar have melted.
Whisk the eggs with the milk, then stir in the grated beetroot 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. the batter will be quite runny, so don't be alarmed
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. Remove from the tin and allow to cool on a rack. These muffins keep really well for a few days in an airtight tin. Original recipe can be found here.