This month we have a superb recipe from ESSE’s The Four Seasons Cook Book by Carol Bowen Ball
Sticky Ginger and Beetroot Muffins
Makes 12 large muffins
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
2 medium eggs, beaten
1 tsp bicarbonate of soda
300g plain flour
150g icing sugar
zest of 1 lemon, plus 1 tbsp lemon juice
1. Preheat the oven if necessary to 180 ̊C/Fan 160 ̊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.
2. 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.
3. Meanwhile, purée the beetroot with the milk, eggs and bicarbonate of soda. Add to the slightly cooled sugar mixture, mixing well.
4. Sift the flour into a bowl then beat in the beetroot mixture until the mixture is smooth.
5. 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 tray and leave to cool on a rack.
6. 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.
These muffins keep really well for up to 4 days if stored in an airtight tin.