Gingerbread Muffins
Oven Time : 15-20 mins
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 Odlums 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.
Bake with the Best
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 Odlums 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.
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