♥Gingerbread hugs from the kitchen♥
I seem to spend most of my time in my kitchen, it saves me doing other housework you see. Luckily for both my family and I, baking is something that brings me much joy. Almost as much as treating my brood to chores! I made a batch of these muffins recently and they were devoured, so I made another the next day. The gang described them as the best gingerbread muffins ever! High praise indeed (I will be baking my Sweet Potato Gingerbread just to remind them that those are good too!)
Gingerbread is delicious, and so warming. I’ve always been a fan. My family are right, these ones are a wonderful texture with a delicious taste of more. A wonderful pick me up on a cold wet day of ever there was one.
- 350 g Plain Flour
- 150 g Dark Brown Sugar
- 1½ tsp Bread Soda
- 1 tsp Cinnamon
- 1 tsp Ground Ginger
- ¼ tsp Nutmeg
- ¼ tsp Ground Cloves
- ¼ tsp Mixed Spice (AKA Allspice)
- 250 ml Buttermilk
- 1 Large Egg
- 125 g Butter
- 125 g Treacle
- Preheat the oven to 180C (fan) and line a 12 hole muffin tin.
- In a small saucepan, melt the butter and treacle together, then set aside.
- Sieve the flour, bread soda and spices into a mixing bowl. Then stir in the brown sugar.
- Whisk the buttermilk and egg into the butter/treacle mixture.
- Make a well in the centre of the dry ingredients and pour in the wet mix. Whisk it all together, ensuring all of the dry ingredients have been incorporated.
- Bake for 25 minutes, then cool the muffins on a wire rack.
A little extra was added to the second batch of these muffins. I made up some lemon icing (Icing sugar & lemon juice) and added a teaspoon to the top of each little cake.
They were so good. The zingy icing combined with the spicy notes of the muffins is a match made in cake heaven. I’d love for you to give them a try, you really won’t be disappointed.