Gingerbread Muffins
Make some special muffins for your holiday breakfasts: try these gingerbread muffins, a mouth-watering idea perfect on Thanksgiving day or Christmas
07 November, 2012
Type of dish
Cuisine
Dietary Consideration
Season & Occasion
serves for
1
total time
0
HR
35
MIN
ingredients
Flour
250 g, all-purpose variety
sugar
225 g
Baking powder
2 tbsp
Ginger
2 tbsp, ground
Cinnamon
1/2 tsp, ground
Eggs
2
Honey
50 ml
syrup
50 ml, from a jar of preserved ginger
Butter
110 g, melted
water
175 ml, hot
Icing sugar
Preparation
Heat the oven to 350°F/180°C/Gas 4. Grease a 12 hole muffin tin.
Sift the flour, sugar, baking powder and spices into a mixing bowl.
Beat together the eggs, honey, ginger syrup and butter until smooth. Stir into the dry ingredients.
Add the water and chopped ginger and stir well until combined.
Divide between the muffin tins and bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean.
Leave in the tins for 10 minutes then place on a wire rack to cool.
Sift a little confectioners’ (icing) sugar over the muffins just before serving.
