Stem Ginger Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the muffins
- 2 ½ cups all-purpose flour
- 1 Tbsp Baking powder
- 4 tsps Ginger powder
- 1 tsp Mixed spice
- 1 pinch salt
- ½ cup light brown sugar
- 3 pcs stem ginger (in syrup)
- 2 eggs
- ¾ cup milk
- 6 Tbsps sunflower oil
- 2 Tbsps light corn syrup
- 2 Tbsps Syrup (from the jar of stem ginger)
- To decorate
- 2 Tbsps Syrup (from the jar of stem ginger)
- 10 pcs stem ginger (thinly sliced)
- 12 Candied cherry
- edible silver edible silver ball
Preparation steps
1.
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12-hole muffin tin.
2.
Sift the flour, baking powder, spices and salt into a mixing bowl. Stir in the sugar and stem ginger and mix well.
3.
Beat together the eggs milk, oil and both syrups.
4.
Make a well in the centre of the flour mixture and pour in the egg mixture. Stir until just combined.
5.
Spoon into the paper cases. Bake for 20 minutes, until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
To decorate: brush the tops of the muffins with ginger syrup. Arrange the sliced ginger on top to form 'petals'. Place a glace cherry in the centre and arrange the silver balls around the cherries.
