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 

 

Fresh ginger, ginger powder, pickled ginger and crushed ginger muffins

Makes 6 big muffins

1 cup self-rising flour

1 large egg

1/2 cup milk

1/4 cup vegetable oil

1/2 cup white sugar

1 teaspoon grated fresh ginger

1 teaspoon ginger powder

2 tablespoons pink pickled ginger, chopped smaller

1 teaspoon Allspice

Pinch of salt

Crumble:

3 tablespoons white sugar

3 tablespoons cake flour

3 tablespoons grated butter

1 teaspoon crushed ginger (shop-bought)

 

Preheat oven to 200 oC.  Prepare 6 muffin pan.  Mix together the egg, sugar, grated ginger, pickled ginger, ginger powder, allspice, salt, milk and oil.   Add the flour and stir.  Spoon into muffin pan.

Crumble:  mix together the sugar, flour, crushed ginger and butter and spoon on top of the raw muffins.  Bake for 20 minutes (or till test skewer comes out clean.)  Let cool in pan.

Recipe and photo:  Alma Pretorius