www.odlums.ie /recipes/gingerbread-muffins/

What you need:

  • 175g/6oz Odlums Cream Plain Flour
  • 1 Egg
  • 4 Tablespoons Treacle
  • 50g/2oz Shamrock
  • Light Muscovado Sugar
  • 50g/2oz Butter
  • 4 Tablespoons Hot Water
  • Pinch of Salt
  • 1 Teaspoon Ground Ginger
  • 1/2 Teaspoon Ground Cinnamon
  • Good Pinch Shamrock Bread Soda
 

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Line a muffin tin with nine paper cases.
  2. Heat the butter and hot water in a saucepan over a very low heat until butter is melted, allow to cool.
  3. Meanwhile beat the egg, treacle and Muscovado sugar together until well combined.
  4. Beat the cooled butter mixture into the egg mixture. Sieve the flour, salt, ginger, cinnamon and bread soda in on top and gently stir until well mixed.
  5. Divide between the paper cases and bake for 15 to 20 minutes until risen and just beginning to crack on top.
  6. Transfer to wire tray to cool.
  7. Serve on their own on with cream or ice cream!!

Gingerbread Muffins

Category

Cupcakes, Muffins & Buns

Cook Time

20 mins

What you need:

  • 175g/6oz Odlums Cream Plain Flour
  • 1 Egg
  • 4 Tablespoons Treacle
  • 50g/2oz Shamrock
  • Light Muscovado Sugar
  • 50g/2oz Butter
  • 4 Tablespoons Hot Water
  • Pinch of Salt
  • 1 Teaspoon Ground Ginger
  • 1/2 Teaspoon Ground Cinnamon
  • Good Pinch Shamrock Bread Soda
 

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Line a muffin tin with nine paper cases.
  2. Heat the butter and hot water in a saucepan over a very low heat until butter is melted, allow to cool.
  3. Meanwhile beat the egg, treacle and Muscovado sugar together until well combined.
  4. Beat the cooled butter mixture into the egg mixture. Sieve the flour, salt, ginger, cinnamon and bread soda in on top and gently stir until well mixed.
  5. Divide between the paper cases and bake for 15 to 20 minutes until risen and just beginning to crack on top.
  6. Transfer to wire tray to cool.
  7. Serve on their own on with cream or ice cream!!
JOIN OUR BAKE CLUB

for recipes and updates fresh from the oven to your inbox