BREAKFAST Christmas GINGERBREAD MUFFINS

Make some special muffins for your holiday breakfasts: try these gingerbread muffins, a mouth-watering idea perfect on Thanksgiving day or Christmas

INGREDIENTS

Ingredients

• Flour250 g, all-purpose variety
• Sugar225 g
• Baking powder2 tbsp
• Ginger2 tbsp, ground
• Cinnamon1/2 tsp, ground
• Eggs2
• Honey50 ml
• Syrup50 ml, from a jar of preserved ginger
• Butter110 g, melted
• Water175 ml, hot

For the decoration

• Icing sugar

INFO BOX

• Preparation time15 m
• Cooking time20 m
• Recipe categoryBreakfast
• Recipe yield1
• Recipe cuisineAmerican

PREPARATION

Heat the oven to 350°F/180°C/Gas 4. Grease a 12 hole muffin tin.

Sift the flour, sugar, baking powder and spices into a mixing bowl.

Beat together the eggs, honey, ginger syrup and butter until smooth. Stir into the dry ingredients.

Add the water and chopped ginger and stir well until combined.

Divide between the muffin tins and bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean.

Leave in the tins for 10 minutes then place on a wire rack to cool.

Sift a little confectioners’ (icing) sugar over the muffins just before serving.