Preheat oven to 190°C/375°F/Gas 5. Line a muffin tin with 9 paper cases.
Heat the butter and hot water in a saucepan over a very low heat until butter is melted, allow to cool.
Meanwhile beat the egg, treacle and sugar together until well combined.
Beat the cooled butter mixture into the egg mixture, then sieve the flour, salt, ginger, cinnamon and bread soda in on top and gently stir until well mixed.
Divide between the paper cases and bake for 15-20 minutes until risen and just beginning to crack on top.
Transfer to wire tray to cool. Delicious served warm with cream or ice cream.
Behind Every Bake
Gingerbread Muffins
CATEGORY: Cupcakes, Muffins & Buns
COOK TIME: 15-20 mins
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What you need:
175g/6oz Odlums Cream Plain Flour
50g/2oz Butter
4 tablespoons Hot Water
1 Egg
4 tablespoons Treacle
50g/2oz Shamrock Light Muscovado Sugar
Pinch of Salt
1 teaspoon Goodall's Ground Ginger
½ teaspoon Goodall's Ground Cinnamon
Good Pinch Bread Soda
How to:
Preheat oven to 190°C/375°F/Gas 5. Line a muffin tin with 9 paper cases.
Heat the butter and hot water in a saucepan over a very low heat until butter is melted, allow to cool.
Meanwhile beat the egg, treacle and sugar together until well combined.
Beat the cooled butter mixture into the egg mixture, then sieve the flour, salt, ginger, cinnamon and bread soda in on top and gently stir until well mixed.
Divide between the paper cases and bake for 15-20 minutes until risen and just beginning to crack on top.
Transfer to wire tray to cool. Delicious served warm with cream or ice cream.
