Gingerbread Muffins

Gingerbread Muffins

250g flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 egg
50g dark muscavado sugar
50g light muscavado sugar
150 millilitres full fat milk
1/4 teaspoon balsamic vinegar
6 tablespoons vegetable oil
4 tablespoons golden syrup
4 tablespoons black treacle

Preheat oven to 200 C. Line 12 muffin tins with papers.

Combine flour, baking soda, baking powder, and spices in a large bowl. Whisk egg in a large measuring jug then add the sugars, breaking up any lumps. Add the milk and vinegar then measure in the oil with a tablespoon. Use the same oily spoon to add the syrup and the treacle so they don’t stick to it. Whisk the mixture to combine and add to the flour and spices. Stir until mixed but still fairly lumpy.

Spoon or pour the mixture into the muffin papers and bake for about 20 minutes until the tops are dry. The muffins with still feel squishy when you take them out to put them on a rack to cool.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.