Anna at Morsels & Musings in Sydney has decided to host a Festive Food Fair event. I think this is a great idea & hopefully the event will provide inspiration for everyone during the holiday season & leading up to all of those glorious Christmas feasts. I have chosen a simple muffin recipe from Nigella Lawson’s Feast under the Christmas section of course. I managed to whip these up in the time it to me steam some rice for dinner – they are that simple. I made a couple of changes due to lack of the correct ingredients - all light muscovado sugar & no dark and all golden syrup failing the discovery of any black treacle down the shops. They were still absolutely lovely & I don’t think these compromised the flavour at all but who knows, maybe they would make them even better. These would be great for xmas brekky or just to have on hand if people are popping over at this time of year. Light & fluffy & ginger & spice just conjure up festive images don’t they?
Gingerbread Muffins
250g plain flour
½ teaspoon bicarb of soda
1 teaspoon baking powder
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 egg
50g dark muscovado sugar
50g light muscovado sugar
150ml full-fat milk
¼ teaspoon balsamic vinegar
6 tablespoons vegetable or corn oil
4 tablespoons golden syrup
4 tablespoons black treacle.
Preheat oven to 200c. Line a 12 hole muffin tin with muffin papers.
Combine the flour, bicarb, baking powder & spices in a large bowl. Whisk the egg in a large measuring jug then add the sugars, breaking up any large lumps. Add the milk and vinegar then measure in the oil with a tablespoon. Use the same oily spoon to add the syrup & treacle so they don’t stick to it. Whisk the mixture to combine and add to the flour mix. Stir until mixed but still fairly lumpy. Spoon into muffin papers & bake for about 20 minutes until the tops are dry.
Gingerbread Muffins250g plain flour
½ teaspoon bicarb of soda
1 teaspoon baking powder
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 egg
50g dark muscovado sugar
50g light muscovado sugar
150ml full-fat milk
¼ teaspoon balsamic vinegar
6 tablespoons vegetable or corn oil
4 tablespoons golden syrup
4 tablespoons black treacle.
Preheat oven to 200c. Line a 12 hole muffin tin with muffin papers.
Combine the flour, bicarb, baking powder & spices in a large bowl. Whisk the egg in a large measuring jug then add the sugars, breaking up any large lumps. Add the milk and vinegar then measure in the oil with a tablespoon. Use the same oily spoon to add the syrup & treacle so they don’t stick to it. Whisk the mixture to combine and add to the flour mix. Stir until mixed but still fairly lumpy. Spoon into muffin papers & bake for about 20 minutes until the tops are dry.
1 comment:
they look so good. perfect breakfast food or a dab of double cream and candied ginger for dessert!
Post a Comment