Sticky Ginger Beetroots Muffins


I’m about to do 3 things that I normally avoid – publish a recipe which isn’t mine and with very limited tailoring, publish a recipe which I think is still a bit flawed and indulge myself in a little editorial.

I found 6 copies of this recipe online, identical or so very close, so it’s difficult to credit the original but I’d hazard a guess that the one from ILoveBeetroot site is probably the one.  This is a great site promoting (you guessed it) beetroot – something which I have plenty of at this time of year

Of course most recipes are just a matter of personal taste, and this one is so very close and I’m capturing it to tweak a little in due course but I have 3 problems:

This mixture is so runny that any solids, such as the terrific stem ginger is always going to sink to the bottom – a problem which is often experienced with fruitcake mixtures, and there are a few tricks that can be used to overcome this

The second one is a bit more fundamental – even with the beetroot counting as one of your five-a-day, there’s just no way it can outweigh the massive proportion of sugar, which is largely hidden behind the bitterness of the treacle

And finally the lemon icing on the top is really great, it’s really intense but it’s fighting the spicy ginger at the base.  Because of the first issue at the moment this is really 2 separate cakes, but solve this problem and we’ll create another – it needs to pick a side.

I plan to address all of these in a future iteration

I did expect another issue which just didn’t materialise – this recipe has proportionally very little raising agent, I expected a much more dense cake but it was really quite light.

These ‘muffins’ keep well with the beetroot adding a degree of moisture, and they mature well after a couple of days with flavour and stickiness developing well

Give this try and leave your comments – perfect as they are, or in need of a tweak?

Makes 18 muffins

Ingredients

  • 200g Golden Syrup
  • 200g Black Treacle
  • 150g Butter
  • 125g Soft Dark Brown Sugar
  • 100g Stem Ginger, finely chopped
  • 4tsp Ground Ginger
  • 2tsp Ground Cinnamon
  • 300g Fresh Beetroot, microwaved & peeled (c250g cooked weight)
  • 250ml Milk
  • 2 Eggs, beaten
  • 1tsp Bicarbonate of Soda
  • 300g Plain Flour
  • Juice & Zest of 1 lemon
  • 150g icing sugar

Method

  • In a large pan heat the syrup, treacle, sugar butter, stem ginger, ground ginger and cinnamon until the butter has melted and sugar dissolved.  Heat gently for a few minutes then set aside to cool a little
  • In a food processor blitz the beetroot to a smooth puree, then add the milk & eggs and blitz again
  • Pour the beetroot mix into the cooled treacle mix (beware – if this is too hot, it will curdle the egg…).  Alternatively use a clean mixing bowl
  • Sift in the flour and bicarb and stir well until smooth.  Pour into a jug (!)
  • Pour the mix into tin lined with muffin cases – they should be 80%+ full
  • Bake in a pre-heated oven at 170°C Fan for about 25 minutes.  Check after 20 minutes.  They should be firm & cooked through but still a little sticky on the surface
  • Leave in the tin for about 5 minutes then set aside on a rack to cool
  • Mix up the lemon zest and icing sugar with a little lemon juice and drizzle over the top. Leave to set a little

 

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