- 250g Plain Flour
- Half a Teaspoon Bicarbonate of Soda
- 1 Teaspoon Baking Powder
- 1 and a half Teaspoons ground ginger
- 1 teaspoon ground cinnamon
- quarter teaspoon ground cloves
- 1 Egg
- 50g dark muscavado sugar
- 50g light muscavado sugar
- 150ml full-fat milk
- quarter teaspoon balsamic vinegar
- 6 tablespoons vegetable or corn oil
- 4 tablespoons golden syrup
- 4 tablespoons black treacle.
- Preheat the oven to has mark 6 / 200 degrees C. Line a 12 bun muffin tin with muffin papers.
- Combine the flour, bicarbonate of soda, baking powder, and spices in a large bowl.
- Whisk the egg in a large measuring jug then add the sugars, breaking up any lumps.
- Add the milk and vinegar then measure in the oil with a tablespoon.
- Use the same oily spoon to add the syrup and treacle so they don’t stick to it.
- Whisk the mixture to combine and add to the flour and spices.
- Stir until mixed but still fairly lumpy – the mixture may be more runny than you expect for muffins – but you need the dense stickieness of gingerbread, rather than a cakey crumb.
- Spoon or pour the mixture into the muffin papers and bake for about 20 minutes until the tops are dry; the muffins will still feel squidgy when you take them out of the tins to cool on a rack.
- Note that because the mixture is moist, these muffins will not have the hump topped look of shop-bought ones. But unlike other muffins, these still taste gloriously good a couple of days after baking.
Recipe courtesy of Nigella Lawson Feast Book ~ isbn 0-701-17521-4