Gingerbread Muffins

Ingredients :

  • 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.

Method :

  1. Preheat the oven to has mark 6 / 200 degrees C.   Line a 12 bun muffin tin with muffin papers.
  2. Combine the flour, bicarbonate of soda, baking powder, and spices in a large bowl.
  3. Whisk the egg in a large measuring jug then add the sugars, breaking up any lumps.
  4. Add the milk and vinegar then measure in the oil with a tablespoon.
  5. Use the same oily spoon to add the syrup and treacle so they don’t stick to it.
  6. Whisk the mixture to combine and add to the flour and spices.
  7. 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.
  8. 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.
  9. 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

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1st Pekin Bantam Eggs

Pekin Bantam Eggs

Originally uploaded by T o w n i e

My Lovely wee pekin bantams have started to lay eggs… well Gloria has 🙂

I dont think it will be long until grace starts to lay either, her comb and wattles are starting to get all red and plump..

Brenda on the other had looks like she might not start laying until the springtime… she’s a funny wee thing, also bottom of the pecking order of the trio

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