Gingerbread Muffins – Muffins Fast and Fantastic

Blueberry muffins are on the left in the above photo and Gingerbread muffins on the right.

Although the Muffins Fast and Fantastic book by Susan Reimer is one of my most used cookbooks and a slim volume I still haven’t tried every muffin recipe. I had to make cakes for the scout tea tent at the local horse and country show and I wanted to fit in a skiff (row) down to Henley and back before I needed to leave for my turn in the tea tent. When I have to make cakes in a hurry it’s almost always muffins from this book. Muffins Fast and Fantastic

Initially I made 2 dozen blueberry muffins using the basic muffin mix and adding frozen blueberries. (the basic muffin recipe is here https://100cookbooks.wordpress.com/2012/02/15/muffins-fast-and-fantastic-by-susan-reimer/ ) When they came out of the oven I remembered Jon is particularly fond of blueberry muffins, so I decided to keep some back and make some more muffins for the scout teas so I had a skim through to see what I haven’t tried before. Having successfully made a Mary Berry gingerbread traybake recently the gingerbread muffin recipe caught my eye so I made 2 dozen of those as well. The gingerbread muffins are delicious. Light in texture and a pleasant but not overwhelmingly gingery. I like a very gingery gingerbread as well but there are times you want something lighter. I’ll be making these again soon. Quantities below make 10 – 12.

Ingredients

  • 225g plain flour
  • 1.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 1.5 tsp ground ginger
  • 1 tsp cinnamon
  • 0.25 tsp ground nutmeg
  • 1 egg
  • 110 – 170g soft brown sugar
  • 2-3 tbsp black treacle
  • 180ml milk
  • 90ml vegetable oil (I often use olive oil but with lots of spice veg oil is fine)
Instructions
  1. Prepare muffin tins. preheat oven to 200C (180C fan oven)
  2. Mix together flour, baking powder, bicarbonate of soda and spices n a large bowl
  3. In a separate bowl beat the egg then mix in the sugar. Add treacle (warm slightly before)  and stir until blended. Add milk and oil and continue to stir briskly until well mixed.
  4. Pour all of the wet mixture into the dry and stir to combine. This requires more stiring than other muffin batters due to the stickly nature of the treacle. (The batter will appear thinner and smoother than usual muffin batters).
  5. Spoon into muffin cases. Bake for 20 – 25 mins until tops feel quite firm.


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