Ginger muffins


Ingredients 11
Servings 8
Time

Ingredients

  • 60
    ml
    butter
  • 90
    ml
    castor sugar
  • 1
    lemon, grated peel
  • 1
    extra-large or jumbo egg
  • 60
    ml
    diced preserved ginger or unpeeled grated or finely chopped fresh ginger
  • 125
    ml
    buttermilk
  • 140
    g
    cake flour
  • 1
    ml
    salt
  • 2
    ml
    bicarbonate of soda
  • 30
    ml
    rolled oats for sprinkling
  • icing sugar for dusting
 

Method

 
Preheat oven to 200 ºC. Cream butter and sugar together until smooth and creamy. Stir in grated lemon peel. Add egg, beating well after adding, then fold in ginger. Add buttermilk and blend well. Finally stir in flour, salt and bicarbonate of soda, until just mixed. (Mixture should still be lumpy.) Grease or spray muffin pans and fill with batter. Sprinkle with a little extra preserved ginger, if using, and with oats. Bake for 15 to 20 minutes, or until a skewer inserted in centre comes out clean. Turn out onto a wire rack to cool and dust quite heavily with icing sugar.
 

Read more on: bake
 

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