Moist and delicious these ginger & chocolate beetroot muffins are a real treat at breakfast time. Of course they can also be enjoyed during the day as a snack or dessert. Nut-free they are also perfect for school lunch boxes.
This recipe was inspired by the Beet Ginger Cake recipe from Yotam Ottolenghi and Helen Goh’s Sweet cookbook.
I like adding beets to cakes but here I wanted something more suited to breakfast and not as chocolatey as my Orange & Beetroot Chocolate Cake. Don’t expect death by chocolate, this recipe is all about hints of cocoa and warming ginger. I added some carrots to these chocolate beetroot muffins and used wholemeal spelt flour which has a delicious nutty flavour.
I used diced stem ginger in sugar syrup . It is different from crystalised ginger as instead of being dry, the ginger is soft and juicy having been preserved in a moist and sugary liquid. It is really nice in cakes and I buy mine from Sainsbury’s .