I love making muffins – they are quick and easy and people tend to think it is fine to eat what is essentially cake at any time of the day. Win! I felt like making something with a hit of ginger recently and stumbled across this recipe on bestrecipes.com.au and knew it would be good. It creates quick, fast muffins that are moist and flavoursome.
GATHER:
1 cup of boiling water
¼ cup golden syrup
1 teaspoon bicarb
2 eggs
½ cup vegetable oil
¾ cup caster sugar
2 cups plain flour
1 tablespoon ground ginger
LET’S GET TO IT:
Preheat oven to 170C and line a 12 tin muffin pan with wrappers.
Pour boiling water into a bowl, add golden syrup, bicarb and mix, then allow to cool for 5 minutes.
Stir in oil, eggs and sugar and mix.
Add remaining ingredients and stir with a silver spoon until just combined [do not over-mix or muffins will be tough]. Mixture will be very wet so use a ladle to fill up muffin wrappers.
Bake 15-ish minutes.
Serve warm as is or allow to cool, then dust with icing sugar.
