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1 Ginger Beetroot Muffins

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Ginger Beetroot Muffins

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Ingredients

12 portion(s)

Muffin Mixture

  • 250 g Chopped Beetroot
  • 2 eggs
  • 4 tsp Ginger Powder
  • 2 tsp Cinnamon
  • 145 g Maple syrup
  • 1/2 Cup Soft Chopped Butter
  • 2 tsp Baking Powder
  • 1 tsp Bicarb Soda
  • 1/2 tsp Himalayan Pink Salt
  • 300 g almond meal/flour

Lemon Icing

  • 1 Tbs Lemon Juice
  • 150 g icing sugar

Caramel Sauce

  • 250 g cream
  • 200 g brown sugar
  • 130 g Butter
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Recipe's preparation

    Muffin Mixture

  1. Preheat Oven at 160 Degrees

  2. Grease Muffin Tray

  3. Add Beetroot to bowl and Chop Speed 6 for 6 Seconds

  4. Add the rest of the Muffin Mixture to the bowl

  5. Blend together Speed 4 for 10 seconds

    Repeat if needed

  6. Pour into Muffin Trays

  7. Bake for 25-30 Minutes

    Or untill sides pull away or use the tooth pick dry test

    8. Lemon Icing

  8. While the Muffins are cooling add lemon juice and Icing Sugar to a bowl and combine till a smooth paste is formed

  9. Drizzle over cooled muffins and serve or keep in a air tight container for a few days

    10. Caramel Sauce

  10. Place Cream, Sugar and Butter into the Bowl and cook for 5 Minutes, 80 Degrees, Speed 4 or untill thickened

  11. Drizzle sauce over Muffins and serve

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Tip

You can use either the Caramel Sauce or the Lemon Icing. Both work great on this recipe

Mill your own Almond Meal

Mill your raw sugar to make icing sugar 10 Seconds on Speed 10

Before you juice your lemon mill the lemon rind as a garnish on top of the lemon icing

 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Very nice!!! I left a few

    Submitted by esther_b on 28. May 2016 - 01:17.

    Very nice!!! I left a few just plain for my 2-year old who loved them! and I put some lemon icing on the others...delicious! will definitely make them again! tmrc_emoticons.)

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  • We used up two leftover

    Submitted by JeffnJulie on 5. December 2015 - 13:15.

    We used up two leftover beetroots to make these tasty, moist muffins for morning tea.  Easy to make.  We topped with salted caramel sauce.  We'll probably use oil instead of butter next time (I used a mix of both today).  We reduced maple syrup and ended up with a mix of maple syrup/coconut sugar - 120 grams in total was ample for our tastes and we'll probably reduce further next time.  Thank you for the recipe.

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