Lovely moist gingery muffins for lunchbox or afternoon tea
Ingredients (makes 12 large muffins)
- 1 cup boiling water
- 1/4 cup Golden Syrup
- 1 teaspoon Bicarb Soda
- 1/2 cup Vegetable or Canola Oil
- 2 Eggs
- 1 cup Caster Sugar
- 2 cups Plain Flour
- 2 tablespoons Ground Ginger
- 1 teaspoon Baking Powder
- Pinch Salt
Method
- Pour boiling water into bowl , add golden syrup and bicarb stir well. Allow to cool slightly
- Add oil and eggs mix well, add sugar
- Stir in sifted dry ingredients
- Pour into paper lined muffin cases
- Bake at 180 for 15-20 minutes or until judged cooked
Notes
This is a VERY runny mix I make it in a jug and pour it , dont be alarmed it is suppose to be very runny but it DOES work. Nice iced with a simple lemon icing if desired.
10:56 am
9:51 am
2:28 pm
10:15 am
11:03 pm
10:00 am
11:13 am
7:59 pm
11:22 am
10:14 am
5:36 am
1:23 am
9:07 pm
8:34 pm
8:08 pm
6:54 pm
3:18 pm
12:18 pm
11:53 am
7:33 am
To post a review/comment please join us or login so we can allocate your points.