Lovely moist gingery muffins for lunchbox or afternoon tea


Ingredients (makes 12 large muffins)

  • 1 cup boiling water
  • 1/4 cup Golden Syrup
  • 1 teaspoon Bicarb Soda
  • 1/2 cup Vegetable or Canola Oil
  • 2 Eggs
  • 1 cup Caster Sugar
  • 2 cups Plain Flour
  • 2 tablespoons Ground Ginger
  • 1 teaspoon Baking Powder
  • Pinch Salt

Method

  1. Pour boiling water into bowl , add golden syrup and bicarb stir well. Allow to cool slightly
  2. Add oil and eggs mix well, add sugar
  3. Stir in sifted dry ingredients
  4. Pour into paper lined muffin cases
  5. Bake at 180 for 15-20 minutes or until judged cooked

Notes... This is a VERY runny mix I make it in a jug and pour it , dont be alarmed it is suppose to be very runny but it DOES work. Nice iced with a simple lemon icing if desired.

  • I love gingerbread and a muffin style is a great way to enjoy the flavour.

    Reply


  • These hit the spot!

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  • These look and sound delicious – just the thing to try around Christmas, and then enjoy all year thanks!

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  • I have never seen gingerbread muffins before. I am sure everyone will love them.

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  • Thanks for posting this recipe. I usually make gingerbread biscuits, but I’m looking forward to trying these muffins.

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  • I’ve had a real thing for ginger beer of late so this will go down nicely I bet!

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  • Mum is a big fan of ginger,she’ll love them!

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  • love this recipe thanks for sharing

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  • I think I could replace the eggs and this would still be delicious.

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  • Glad you said it was runny, then I know I have done nothing wrong. It seems muffin mixes that do not seem right are right. Had one that was so thick but it came out so light in texture.

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  • white ice on top of muffins

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  • gingerbread muffins

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  • oooh so good yummm thanks mums your the best

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  • Love ginger look great. Thanks for the recipie.

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  • Thanks for sharing! They look delicious!

    Reply

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