Preheat the oven to 180°C/gas 4, line a 12 hole muffin tray with cases.
In a saucepan , add the golden syrup, black treacle, butter, dark brown sugar, stem ginger and both ground spices. Warm gently until butter and sugar have melted.
Puree the beetroot in a food processor, and blend with the eggs, milk and bicarbonate of soda.
Once the butter and sugar have melted, take the saucepan off the heat and add the milk, eggs & beetroot.
Sieve the flour into a large mixing bowl and beat in the wet ingredients until they are smooth – batter will be quite runny.
Fill the muffin cases with the batter – this is easier if you use a jug – and bake in the preheated oven until firm but springy to the touch. Be careful not to overcook the muffins, they are nice a little sticky. Remove from the tin and allow to cool on a rack.
Whilst the muffins are cooling make the icing by beating all the ingredients to a smooth paste. Drizzle over the muffins when they are completely cold. These muffins keep really well for a few days in an airtight tin. Please credit www.lovebeetroot.co.uk