Ginger Muffins

It’s essential to have a few muffin recipes in your repertoire, not only to let you whip up a quick snack in minutes, but also as a fancy, exciting breakfast option. I also find they’re a great option to make when you have unexpected guests as they as they’re the complete package – no need to wait for them to cool and then finish them off, they’re ready to serve almost straight out of the oven.

My girls always opt for chocolate based recipes so I’ve been attempting to steer them towards other flavours, to persuade them that just maybe, chocolate isn’t always best (only maybe that is!).

These ginger muffins are feather-light with a sweet warming ginger aroma – not dark and sticky like traditional gingerbread, more like a lighter fluffier cousin, but nonetheless delicious and tempting. In fact they’re so moreish I ate two in a row…

Gingerbread Muffins

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Makes 12

2/3 cup soft brown sugar

1 tbsp baking powder

2 cups plain flour

1/4 tsp salt

1 or 2 tsp ground ginger, depending on taste

1/2 cup dairy free margarine, melted

2/3 cup dairy free milk

2/3 cup dairy free yogurt

1/3 cup golden or maple syrup.

2 tsp Demerara sugar for sprinkling on top

1. Preheat the oven to 190 degrees centigrade
2. Line a muffin tray with paper liners
3. Mix together the dry ingredients
4. Stir in the wet ingredients until the dough is just combined and no lumps of raw flour remain
5. 2/3rds fill each muffin case, sprinkle with Demerara and bake for 20-25 minutes, until a knife comes out clean.
6. Cool on a wire rack.
7. If desired, drizzle with water icing when cool.
8. These muffins keep well for 4-5 days.