GINGER TREACLE MUFFINS

[vc_row][vc_column][mk_fancy_title size=”20″ font_weight=”900″ font_family=”none”]GINGER TREACLE MUFFINS[/mk_fancy_title][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner css=”.vc_custom_1460793677186{margin-bottom: 30px !important;border-top-width: 1px !important;border-bottom-width: 1px !important;padding-top: 20px !important;padding-bottom: 20px !important;border-top-color: rgba(227,159,34,0.5) !important;border-top-style: dashed !important;border-bottom-color: rgba(227,159,34,0.5) !important;border-bottom-style: dashed !important;}”][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-moon-clock-5″ title=”Preparation Time” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8AA312″ title_color=”#8AA312″ txt_color=”#8AA312″ margin=”0″]15 mins[/mk_icon_box][/vc_column_inner][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-li-clock” title=”Cooking Time” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8AA312″ title_color=”#8AA312″ txt_color=”#8AA312″ margin=”0″]25 mins[/mk_icon_box][/vc_column_inner][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-moon-pie-5″ title=”Serves” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8AA312″ title_color=”#8AA312″ txt_color=”#8AA312″ margin=”0″]3 to 4[/mk_icon_box][/vc_column_inner][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-li-love” title=”Difficulty” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8AA312″ title_color=”#8AA312″ txt_color=”#8AA312″ margin=”0″]Simple[/mk_icon_box][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/3″][mk_fancy_title color=”#d64c4f” size=”20″ font_weight=”bold” margin_bottom=”0″ font_family=”none” animation=”bottom-to-top”]Ingredients[/mk_fancy_title][/vc_column_inner][vc_column_inner width=”2/3″][mk_custom_list icon_color=”#d64c4f” align=”left” animation=”left-to-right”]
  • 110g butter, softened
  • 100g caster sugar
  • 2 eggs
  • 175g treacle
  • 120g wholemeal flour
  • 125g plain flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon bicarbonate of soda
  • 120ml buttermilk
  • 80g sultanas or raisins
[/mk_custom_list][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/3″][mk_fancy_title color=”#d64c4f” size=”20″ font_weight=”bold” margin_bottom=”0″ font_family=”none” animation=”bottom-to-top”]Method[/mk_fancy_title][/vc_column_inner][vc_column_inner width=”2/3″][vc_column_text animation=”left-to-right”]
  • Preheat the oven to 180 C / Gas 4. Line a 12 muffin hole tray with paper cases, or generously grease and flour the tin.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the treacle. Combine the wholemeal flour, plain flour, cinnamon, ginger, bicarbonate of soda and buttermilk; stir into the treacle mixture. Mix just until blended. Fold in raisins. Spoon the mixture into the prepared muffin tray.
  • Bake for 20 to 25 minutes, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the tray before removing to a wire cooling rack.
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