Mini ginger muffins recipe

  • Serves 24
  • 20 mins to prepare and 15 mins to cook
  • 80 calories / serving
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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.

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  • 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
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  • 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

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