As the weather here has been cold more or less since Christmas I have found myself turning to comfort foods – particularly when considering my back garden as per my last post. A recent discovery which is turning into a firm favourite are Gingerbread Muffins:
250g plain flour, 1/2 tsp bicarbonate of soda, 1 tsp baking powder, 1 1/2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1 egg, 50g dark muscovado sugar, 50g light muscaovado sugar, 150ml full fat milk, 1/4 tsp balsamic vinegar, 6 tblsp vegetable oil, 4 tblsp golden syrup, 4 tblsp black treacle
Preheat oven to gas mark 6/200C. Line a 12 bun muffin tin with muffin papers.
Combine flour, bicarb of soda, baking powder and spices in a large bowl.
Whisk the egg in a large measuring jug, add the sugars, breaking up any lumps. Add milk and vinegar and then measure in oil, syrup and treacle. Whisk mixture and add to flour and spices.
Stir until mixed but still fairly lumpy (the mixture is more runny than is normal for muffins)
Spoon into muffin papers and bake for about 20 mins until the tops are dry. They will still feel squidgy when you take them out of the tins to cool on a rack.
As the muffins are moist they arent as ‘humped backed’ as normal muffins. They will keep for several days although they seem to disappear very quickly. I found that you needed to leave them for a while after they came out of the oven to set.
Note: I only used 3 tblsp of black treacle as I ran out and made up the difference with syrup – even so my sons thought the flavour was a little strong (I liked it!)
This mixture makes a generous 12 muffins and is from Nigella Lawson’s Feast