Sticky Ginger & Beetroot Muffins

For the muffins:

• 7 oz golden syrup
• 7 oz black treacle
• 5.3 oz unsalted butter
• 4.4 oz dark brown sugar
• 3.5 oz stem ginger (cut into fine dice)
• 4 tsp ground ginger
• 2 tsp ground cinnamon
• 8.8 oz cooked beetroot
• 8.5 fl oz milk
• 2 medium eggs (beaten)
• 1 tsp bicarbonate of soda
• 10.6 oz plain flour

For the icing:

• 1 lemon (zest (plus 1 tbsp juice))
• 5.3 oz icing sugar