Gingerbread Muffins…

“Had I but a penny in the world,

thou shouldest have it for gingerbread.”

-William Shakespeare

Good enough for Shakespeare…good enough for me! 

These muffins are a treacle-rich delight.

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Dark sugar, cinnamon and ginger…yum!

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Let’s fill these cases!

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Sift in the flour, salt and baking powder.

  • 350g plain flour
  • Pinch of salt
  • 1½ tsp baking powder
  •  tsp ground ginger
  • 1¾ tsp ground cinnamon
  • 90g dark brown sugar
  • 1 large egg
  • 240ml buttermilk
  • 180ml treacle
  • 120ml butter, melted
  • 80g walnuts, chopped

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In go the sweet spices.

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Coat the walnuts in the spice and flour.

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Just smell that treacle!

  1. Preheat oven to 180°C/ 375 °F/ gas mark 3
  2. Line a muffin pan with paper cases.
  3. Sift in flour, salt, baking soda, ginger and cinnamon, then add the chopped walnuts.
  4. In a separate bowl, whisk together brown sugar, egg and buttermilk.
  5. Slowly add wet ingredients into the dry and stir roughly.
  6. Finally stir in treacle, melted butter and mix to combine.
  7. Spoon the batter into the muffin cases; two- thirds full, then pop a walnut in the centre.
  8. Put into oven and bake for 20-25 minutes.
  9. Remove from the oven and rest the muffins for 2-3 minutes, then cool on a wire rack.
  10. Ice with a glaze made from milk, cinnamon and icing sugar.

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Spoon into the cases and top with a walnut.

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Cool on a wire tray and make up the glaze.

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Ready to eat! Go on!

These muffins are also great heated and served with custard or ice cream.

Enjoy,

Frances ☺

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