Gingerbread Muffins

Gingerbread Muffins


  • 350g plain flour (2 1/2 cups
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/4  tsp baking soda
  • 1/2 tsp salt
  • 60ml oil (1/4 cup)
  • 135g soft light brown sugar (2/3 cup packed)
  • 120ml molasses (1/2 cup)
  • 1 large free range egg
  • 320ml buttermilk (1 1/3 cups)
  • 2 TBS demerara sugar to sprinkle on top


  1. Preheat the oven to 180*C/350*F. gas mark 4.  Line a 12 cup muffin tin with paper liners or grease with non-stick cooking spray.
  2. Whisk the flour, ginger, cinnamon, baking powder, soda and salt together in a medium bowl.  Set aside.
  3. In another bowl, whisk together the oil and brown sugar.  Whisk in the molasses and egg.  Make sure they are well combined and then whisk in the buttermilk, again making sure it is well combined.
  4. Add the flour mixture to the wet ingredients and stir together just to combine.
  5. Scoop into the prepared muffin cups, dividing it equally amongst them. The cups will be quite full.    Sprinkle the tops with the demarara sugar.
  6. Bake in the preheated oven for 20 to 25 minutes, until well risen, golden brown and a toothpick inserted in the centre comes out clean.
  7. Tip out onto a wire rack to cool completely.  Store any leftovers in an airtight container.

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