These moist, sweet, lightly spiced ginger muffins are sure to be a hit with everyone. They are so easy to make and are lovely any time of the year, but with the spices, they are a real treat around the festive holidays.

Ginger muffins

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Cook Time 20 minutes mins

Course Cake

Servings 24

Ingredients

  

• 1 egg
• 200 g caster sugar
• 350 g plain flour
• 1½ tsp baking powder
• 2 tsp ground ginger
• 1½ tsp ground nutmeg
• 225 g unsalted butter
• 175 g black treacle
• 125 ml semi-skimmed milk
• 125 ml soured cream

Instructions

 

• Preheat the oven to 180° / Gas 4. Line two bun trays with cake cases.
• In a bowl, whisk together the egg and caster sugar until fluffy.
• In a separate bowl sift the dry ingredients and make a well in the centre.
• Melt the butter and treacle together in a small pan, cool a little and then stir into the dry ingredients, along with the egg mixture.
• Bring the milk to the boil and stir into the mixture, mixing well. Add and blend in the soured cream.
• Spoon the muffin mixture into the cases and bake for 20mins, until risen and spring back when pressed in the middle.
• Cool on a wire rack and store in an airtight container.