Lorna's Gingerbread Muffin's
Over a year ago
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Ingredients
- 250g self-raising flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 1½ ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 egg
- 50g dark muscavado sugar
- 50g light muscavado sugar
- 150ml full fat milk
- ¼ balsamic vinegar
- 6 tbsp vegetable oil
- 4 tbsp golden syrup
- 4 tbsp black treacle
- 1 booklet edible loose gold leaf (optional)
Accompaniment
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Method
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1
Preheat oven to gas mark 6, 4000F, 2000C
Line a 12 bun muffin tin with muffin papers
1.Combine the flour, bicarbonate of soda, baking powder and spices in a large bowl.
2.Whisk the egg in a large measuring jug, then add the sugars, breaking up any lumps.
3.Add the milk and vinegar, then measure in the oil with a tablespoon.
4.Add the syrup and treacle and whisk the mixture to combine.
5.Combine the mixture with the flour and spices and stir until mixed, but still fairly lumpy.
6.Spoon/pour the mixture into the muffin papers and bake for about 20 minutes until the tops are dry. The muffins will still feel squidgy when you take them out of the tins to cool on a rack.
7.To finish, apply a little god leaf, if using, with a pastry brush to the still warm muffins.
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