It’s that time of year again, and my days are full. So full, that I haven’t had much time to cook, let alone post recipes.
Starting to think about Christmas treats to give to visitors, I whipped up these muffins this morning. You’ll most likely have all the ingredients on hand (except perhaps the optional gold leaf), so you can pop them in the oven just before guests arrive. There’s nothing more festive than the sweet smell of gingerbread wafting through the house.
250g plain flour
1 tsp baking powder
1/2 tsp bicarb soda
1.5 tsp ground ginger
1tsp ground cinnamon
100g raw organic sugar
1/4 tsp balsamic vinegar
6 tbs grapeseed oil
8 tbs treacle
edible gold leaf (optional & available from specialty food stores like The Essential Ingredient)
Pre heat oven to 200C. Line a 12 hole muffin tin with baking paper cut into squares.
Combine the flour, baking powder, bicarb, ginger and cinnamon in a large bowl.
Whisk the egg together with the sugar in a large jug. Add the milk, balsamic and grapeseed oil and treacle and mix well. Add this to the dry mixture and stir until just combined. The mixture will be quite wet and lumpy.
Pour the mixture into the prepared tin. I filled them quite high, as the muffins don’t puff up as much as normal muffins. Bake for 20 minutes or until just cooked through. Brush over a little gold leaf while they are still warm for an extra festive touch.