I love muffins, whether they are the flatbread type cooked on a griddle such as English Muffins, or the quick bread type which is what these Gingerbread Muffins are.
Ginger Cake is commonly made in the autumn or winter, since they are spiced with the lovely spices often associated with that time of year. However in the UK ginger cake, or ginger loaf is available all year round in the supermarkets.
This lovely muffin recipe for Gingerbread Muffins has all those flavour and it works very well indeed, whether eaten as a snack or even served as a dessert with some custard or cream. The muffins can even have some butter spread on them to give an even richer treat.
As with all muffins these are very easy to make, taking less than an hour to prepare and bake. While the oven preheats the dry ingredients are mixed together. Then the wet ingredients are mixed together as well, before being added to the dry and simply mixed to just about combine. The mixture is then spooned into muffin cases for baking.
The recipe is adaptable as well, to suit particular tastes. For instance although the recipe details the spices and quantities of them which are used they can be varied. So mixed spice, all spice or mace etc could be used. In addition some dried fruit, such as sultanas. raisins or even soft dried dates would be very good if included. Some walnuts or pecans would also be a very good addition as well.
I kept my muffins nice and simple using just ground ginger, ground cinnamon and ground cloves which combined to give a deeply intense flavour that matched the wonderfully rich black treacle to make a great baked item.
Black treacle is very similar to, and can be used interchangeably with, molasses which is more commonly available in most countries.
My muffins baked very well indeed and the flavour was fantastic. They store well too, in an airtight container. Indeed storing them actually allows them to become slightly sticky which, for me, is even better. The muffins can also be frozen individually to be enjoyed later, when desired.
Although muffins are often eaten for breakfast, or are taken to work as part of a person’s lunch, I prefer to eat mine with a cup of tea in the afternoon.
For those who enjoy a ginger cake this recipe for Sticky Ginger Loaf Cake is very good indeed.
Gingerbread MuffinsCourse: BreakfastCuisine: SnackDifficulty: Easy
Perfect for breakfast or lunch or just as a snack.
350g(2 1/3 cups, based on scooping packed flour into a 250ml cup) plain flour
4g (2 tsp) ground ginger
4g(2 tsp) ground cinnamon
1g(1/4 tsp) ground cloves
3g(1/2 tsp) salt
3g(1 tsp) baking powder
1g(1/4 tsp) baking soda
60ml(1/4 cup) flavourless oil
133g(2/3 cups) soft light brown sugar
120ml(1/2 cup) black treacle or molasses
1 medium egg(large in USA)
320ml(1 1/3 cups) natural yoghurt or soured cream or buttermilk
25g(2 tbsp) demerara sugar for sprinkling
- Preheat the oven to 180C/160C Fan/350F and line a muffin tin with paper cases.
- In a large bowl place the oil, black treacle, egg and yoghurt and whisk until fully combined.
- Add the sugar and whisk again to combine.
- Mix the spices, salt, baking powder and baking soda into the flour.
- Sift the flour mixture into a bowl to combine those ingredients.
- Pour the flour mixture on to the wet mixture and stir to combine. Do not over stir, the mixture just needs to be combined with a few small lumps still visible.
- Spoon the batter evenly into the 12 muffin cases.
- Bake the muffins in the oven for 20 to 25 minutes, until they have risen and are firm to the touch and a skewer comes out clean when poked into the centre.
- Remove from the oven and transfer the muffins to a wire rack to cool completely.