Ingredients
14
14 servings
- •1 cup all purpose flour
- •4 teaspoons ground ginger powder
- •1 teaspoon ground allspice
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •1 cup butter
- •1 ¼ cups fresh bread crumbs
- •1 cup golden syrup
- •2 tablespoons honey
- •1 ½ cups purée of fresh ginger
- •¼ cup cream
- •butter, (for greasing pan and foil)
- •1 cup cream
- •2 teaspoons ginger powder
- •¼ teaspoon lemon juice
- •25 % liquid mix, (preparation directions in the instructions)
Instructions
- Preheat the oven to 200 °C.
- Combine the golden syrup, honey, ginger purée in a pot and bring to a boil. Then, cube the butter and add it to the mix, stir and take it off the heat.
- Add the cream and stir until all the butter has melted
- In a glass bowl, sift the flour, baking powder and baking soda. Add the breadcrumbs, ginger powder and allspice
- Add about 75% of the mix from the pot (keep the rest for the sauce) to it and mix well.
- Butter the muffin tins and fill them nearly to the top. Then, cover them with foil.
- Fill the oven tray with boiling water and put your muffin tins in the tray (at least ⅓ of the tin should be submerged in water - you’re creating a water bath).
- Bake until a toothpick poked in the muffin comes out dry (about 30-45 mins, depending on your oven).
- Remove from the oven and let the muffins cool in the tins until you can handle the tins (I used silicon moulds)
- Remove from the tins and cool on a wire rack
- Mix the cream, ginger powder, lemon juice and the remaining liquid mix and lightly whip together.
- Serve muffins hot with cold glaze.
- Enjoy!
Nutritional Facts
Per 14 servings
- Calories: 325
- Carbohydrate: 29g
- Fat: 23g
- Fiber: 1g
- Protein: 3g
- Sugar: 11g
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