Mini ginger muffins recipe

  • Serves 24
  • 20 mins to prepare and 15 mins to cook
  • 80 calories / serving
Add this recipe to your binder.
154523 HERO

Preheat the oven to 200°C, 400°F, Gas 6.

Grease a mini muffin tray or line with muffin cases and set aside. Melt the butter and reserve. In one bowl combine the dry ingredients.

Pour the milk in to a measuring jug and crack in the egg and whisk with a fork to amalgamate.

Pour the liquid ingredients into the dry ingredients, stirring with a wooden spoon. The batter should remain somewhat lumpy – do not whisk until smooth. Add the stem ginger to the batter and stir in.

Pour into the muffin cases and bake in the oven for about 10-15 minutes.

Remove to a wire rack and allow to cool a little.

  • Ingredients

  • 75g unsalted butter
  • 250g self-raising flour
  • 1tsp baking powder
  • ½tsp bicarbonate of soda
  • ½tsp ground ginger
  • 75g caster sugar
  • 200ml milk
  • 1 egg
  • 2-3tbsp stem ginger, finely chopped
  • Energy 340kj 80kcal 4%
  • Fat 3g 4%
  • Saturates 2g 10%
  • Sugars 4g 4%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 12.5g Protein 1.5g Fibre 0.4g


You may also like

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.