Chocolate and Blueberry Gingerbread Muffins
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- Ingredients
- ¾ cup all-purpose flour (heaped)
- ¾ cup Bread flour
- 1 tsp Baking powder
- 1 tsp ground ginger
- 1 pinch ground cloves
- ¼ tsp grated Nutmeg
- 1 pinch salt
- ¼ tsp baking soda
- 2 Tbsps honey
- 1 ½ Tbsps black Molasses (molasses)
- ⅓ cup butter
- ⅓ cup light brown sugar
- 1 egg
- ¼ cup Buttermilk
- 1 cup frozen Blueberries (scant)
- ½ cup Chocolate chip
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 12 muffin cups.
2.
Sift both flours, baking powder, spices, salt and bicarbonate of soda into a bowl and set aside.
3.
Stir together the honey and treacle.
4.
Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs, one at time, beating after each addition until combined.
5.
Add the honey mixture, beating until just combined.
6.
Alternately add the flour mixture and buttermilk, beating until just combined. Fold in the blueberries and chocolate chips.
7.
Spoon into the muffin cups and bake for 15-20 minutes until a skewer inserted into the centre comes out clean. Cool in the muffin cups on a wire rack for 5 minutes. Serve warm.
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