Ginger Bread Muffins

If you can find these preserved Ginger Nuts (Balls) in syrup, it will enhance the ginger taste in these muffins!  This is the same recipe as the previous Ginger Bread Loaf - just in muffin form.

Makes 12 muffins 

1 and 1/2 cup flour self-rising flour

1/4 cup sugar

2 tsp ginger powder

2 tsp mixed spices

Salt

1/2 cup milk

1/2 cup syrup

1/2 cup lukewarm water with 1 tsp bicarb

2 eggs beaten with 1/4 cup water

1 tablespoon fresh ginger, chopped very fine

3 preserved Ginger Nuts (balls), chopped very fine (optional, but so delicious!)

Preheat oven to 200 oC.  Prepare 12 muffin pan. In a bowl, mix all the ingredients in order …. IT WILL BE A VERY WET MIXTURE.  Pour into muffin pans, bake for 20 minutes (or till test skewer comes out clean).  Let rest in pans for 10 minutes.

The texture is just unbelievable!!!  Light and fluffy!

Recipe:  food24.com Photo:  Alma Pretorius