Gingerbread Muffins

Ginger is respectively used as a natural remedy for a number of ailments such as nausea, cramps and indigestion. Glace ginger is a ginger root preserved in boiled sugar which makes it tasty and easy to consume. I used both ground ginger and glace ginger in these muffins which produce excellent spicy muffins.

Ingredients make 12

200g golden syrup

100 g melted butter

230 g brown sugar

250 g buttermilk

100 g eggs

500 g self raising flour

2 tsp ground ginger

2 tsp mixed spice

100 g finely chopped glace ginger

Method

Preheat oven to 180ºC. Mix together golden syrup, butter, sugar, buttermilk and eggs in a bowl with a whisk until combined. Blend flour, ground ginger and mixed spice in a separate bowl. Blend the two mixtures together and fold in the glace ginger. Scope or pipe mixture into a paper cup filled muffin tray. Bake for approx. 25 minutes.

Note: I use a silicon mould for most of my muffins so paper cups are not required. To make your own glace ginger, bring 300 g sugar and 250 ml water to boil in a saucepan, add 250 g peeled and chopped ginger. Simmer for approx. 20 minutes and strain. Allow drying and for crystallized ginger sprinkle with white sugar.