Gingerbread Muffins

Ingredients:

125g Self-raising flour (sifted)

125g Sugar

125g Butter (softened)

2 eggs

1 tsp Cinnamon

1 tsp Ginger (fresh or ground)

25g Oats

2 tbsp Black treacle

1/2 tsp Bicarbonate of soda

FOR ICING

150g Icing sugar

75g Softened butter

1/2 tsp cinnamon (and extra to be sprinkled on top)

Method:

- Preheat oven to 170'C

- Cream together the butter and sugar until combined, then add the black treacle and mix until fully combined

- Add the flour, bicarbonate of soda, oats, cinnamon, ginger and eggs

- Put the mix into cupcake/muffin cases (in a tray), make sure you fill it up half way or just over

- Bake for 12- 15 minutes or until a skewer poked into a muffin comes out clean

- Make up the icing whilst the muffins are cooling but beating the butter until it goes lighter in colour and then sifting in the icing sugar and cinnamon

- Ice the muffins with either an off-set spatula or just a knife and then sprinkle a little cinnamon on the top of each muffin (make sure your muffins are fully cool before icing)

Comments

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