Beetroot and Ginger Delights

Beetroot and Ginger Delights


These are subtle but moreish. I tried them on my youngest and honestly didn’t think she’d go for them (picky eater…irritatingly) but she did! We don’t mention the ‘beetroot’ word at home she calls them the ‘pinky muffins’.


300g/10oz self-raising flour

1 tsp baking powder

150g/5oz caster sugar

1 tsp ground cinnamon

1 bulb of ginger from a jar, diced

200ml/7fl oz milk

2 large free range eggs, beaten

100ml/3 ½ fl oz rapeseed oil

1 large beetroot, grated


For the icing

150g/5oz cream cheese

5tbsp icing sugar

1 tbsp of the syrup from the jar of ginger

1 bulb of ginger from the jar, diced


Combine the flour, baking powder, caster sugar, cinnamon and ginger.

In a separate bowl, combine the milk, eggs, oil and then stir in the beetroot….it will turn the mixture bright pink. Pour this into the dry ingredients and stir together to combine.

Line a 12 hole muffin tin with cases and evenly dole out the mixture between the cases.

Bake for 20 mins until risen and firm but springy to touch.

2 oven Aga: Grid shelf on the floor of the roasting oven. Cold plain shelf on the second set of runners.

All other Aga’s use the middle of the baking oven.

To ice…allow the muffins to cool. Beat together the cream cheese, icing and syrup. Stir in the diced ginger and spread over each muffin.

Surprisingly delicious!

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Posted in Aga Tips, Recipes

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