Post by Sylvia on May 25, 2009 8:32:44 GMT -6
I thought of these muffins as being more of an adult muffin. So I was very surprised when my grand-daughter Katy asked for the recipe and took a few of the muffins home. She did add that she might ice them??
Ginger Muffins
Makes 24
Preheat oven to 180oC/350oF
1 Egg
7 oz/200g caster sugar
12 oz/350g plain flour
1 1/2 tsp baking powder
2 tsp ground ginger
1/2 tsp ground nutmeg
8 oz/225g butter
6 oz/175g black treacle (molasses)
4 fl oz/125ml milk
4 fl oz/125ml soured cream
Line 2 bun trays with 24 paper cases.
In a bowl, whisk together the egg and sugar until fluffy. Sift the dry ingredients into a large bowl 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 paper cases, dividing evenly.
Bake for 20 minutes, until well risen, firm and springy to the touch.
Cool on a wire rack.
Sylvia
Ginger Muffins
Makes 24
Preheat oven to 180oC/350oF
1 Egg
7 oz/200g caster sugar
12 oz/350g plain flour
1 1/2 tsp baking powder
2 tsp ground ginger
1/2 tsp ground nutmeg
8 oz/225g butter
6 oz/175g black treacle (molasses)
4 fl oz/125ml milk
4 fl oz/125ml soured cream
Line 2 bun trays with 24 paper cases.
In a bowl, whisk together the egg and sugar until fluffy. Sift the dry ingredients into a large bowl 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 paper cases, dividing evenly.
Bake for 20 minutes, until well risen, firm and springy to the touch.
Cool on a wire rack.
Sylvia