Gingerbread muffins

Since Monday was a Bank Holiday and I was revelling in the whole not getting up or dressed thing, I also decided to take the opportunity to make something delicious for breakfast. These muffins scored on five counts (thanks, Nigella!):

  1. They were dead easy to make.
  2. The recipe was fairly forgiving, as when I accidentally put in twice as much cinnamon as was needed, mistaking it for the ginger, and then had to scoop some out, taking some of the flour and bicarb with me in the process. Oops. Now that I’ve reviewed the recipe again I’m pretty sure I forgot the baking powder entirely, too. Baking: it’s a precise art. But not that precise.
  3. They filled the flat with a wonderful, warm smell of cinnamon, ginger, cloves and general sweetness.
  4. They were out of the oven in no more than 20 minutes.
  5. They were the perfect accompaniment to a pot of coffee and a bit more hanging out on the sofa.

The ingredients

  • 250g plain flour
  • 1/2 tsp bicarb of soda
  • 1 tsp baking powder
  • 11/2 tsps ground ginger (NOT cinnamon)
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves (which I did not have and so had to bash them in a pestle and mortar. Not exactly finely ground but did the job).
  • 50g dark brown sugar
  • 50g light brown sugar (but I only had demerara and white, and that worked fine because you also put in a shedload of golden syrup and treacle)
  • 1 egg
  • 150ml full fat milk (I used semi)
  • 1/4 tsp balsamic vinegar (yes, really)
  • 6 tbsp veg or corn oil
  • 4 tbsp golden syrup
  • 4 tbsp treacle

The directions

Preheat the oven to gas 6/200C, sorry don’t know about degrees F. Get 12 medium muffin/cake cases ready – tins lined with paper, silicone cases, whatever you’ve got. (Actually, if you don’t have silicone cases, get some, they are awesome. So much easier to use and to clean.)

Mix the flour, bicarb, baking powder and spices in a large bowl. Whisk the egg, add the sugars and mix until it’s not lumpy. Add the milk and the balsamic vinegar to the egg mixture, then add the oil. Use the oily spoon as you also measure out the golden syrup and treacle into the milk mixture. (Because it stops them sticking to the spoon. I had never previously thought of this but it works. Genius! ) Whisk it all together until thoroughly mixed and a sort of lighter shade of treacle, and then add it to the flour combo.

Stir it all together until it’s just mixed but all the flour is combined. Can still be lumpy and doesn’t matter if it’s almost pouring consistency, gingerbread is usually a bit on the wet side.

Fill the muffin cases; note that this mix doesn’t rise in traditional muffin fashion, so you can pretty much fill the cases to the top. Bake for about 20 mins, until the tops are firm but the rest may still feel soft. (In my fan assisted oven they took about 18 mins – I checked after 15 and then popped them back in, no harm done.)

Remove, cool, eat and enjoy!

I am pretty sure that if you didn’t want muffins and wanted to make this as a gingerbread loaf instead, you could just chuck it in a (greased, lined) 2lb loaf tin. Probably 40 mins in the oven, same temp, would be my guess.


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2 thoughts on “Gingerbread muffins”

  1. I would if they’d survive the journey! You can make them, sorry I can’t convert the measurements to cups, though. Maybe 1 cup of flour to 1/4 cup each of the sugars? Anyone know?

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