I’ve been making these muffins for the last two years at Christmas. I don’t like other Christmas spices but I loooove ginger. I’ve had a few requests for the recipe so here it is. It’s adapted from one by the Pink Whisk.
250g self-raising flour
4tsp ground ginger
120g soft light brown sugar (or half and half dark brown sugar and white caster sugar)
2-3 tbsp of stem ginger in syrup chopped into very small pieces (buy it in a jar or make your own). Reserve the syrup for later.
100g butter, melted
2 eggs, beaten
2 tbsp golden syrup or black treacle (or 1 tbsp of each)
1 tbsp syrup from the jar of stem ginger
Syrup from the jar of stem ginger (optional)
150g icing sugar, sifted
Juice of half a lemon
You don’t need to be terribly precise about the measurements.
Pre-heat the oven to Gas Mark 6 / 200 C.
Melt the butter and leave to cool.
Sift the flour and ground ginger together, then mix in the rest of the dry ingredients and the stem ginger.
Mix the melted butter together with the other wet ingredients.
Combine the wet and dry ingredients and mix by hand, or slowly with an electric mixer. The ingredients should be only just combined.
Scrape the mixture evenly into 12 muffin cases.
Bake for 20-25 minutes until the tops are risen, golden and springy to the touch. The colour will vary depending on the ingredients used.
If you can spare any ginger syrup, inject a small amount into the centre of each muffin. (Children’s medicine syringes are great for this).
Sift the icing sugar, and gradually add and mix in a teaspoon of lemon juice at a time until you get a spreadable consistency. Spoon some icing on top each muffin and spread with the back of the spoon.
Enjoy these with a cup of tea for ‘second breakfast’ (a favourite Christmas holidays tradition).