Gingerbread Muffins
Servings | 12
Estimated POINTS® value per serving | 4
Servings | 12
Estimated POINTS® value per serving | 4
9oz Plain flour
1½ tsp baking powder
½ tsp bicarb of soda
½ tsp salt
1 tsp each of ground ginger & cinnamon
1 egg
5 oz soft brown sugar
3 fl oz veg oil
3Tbsp black treacle
6 fl oz milk
1½ tsp baking powder
½ tsp bicarb of soda
½ tsp salt
1 tsp each of ground ginger & cinnamon
1 egg
5 oz soft brown sugar
3 fl oz veg oil
3Tbsp black treacle
6 fl oz milk
1.preheat oven to gas 5 (190-200c)
2. In a lge bowl sift together flour,baking powder,bicarb,salt,ginger & cinnamon.
3.In another bowl beat egg with a fork.Stir in brown sugar and oil.Add treacle and stir with a fork until blended.Add milk and continue to stir briskly until well mixed.
4.pour all of wet mixture into dry and stir to combine.The batter will appear quite thin and smooth.
5.Spoon into cases and bake for 20-25 mins until firm to the touch.
2. In a lge bowl sift together flour,baking powder,bicarb,salt,ginger & cinnamon.
3.In another bowl beat egg with a fork.Stir in brown sugar and oil.Add treacle and stir with a fork until blended.Add milk and continue to stir briskly until well mixed.
4.pour all of wet mixture into dry and stir to combine.The batter will appear quite thin and smooth.
5.Spoon into cases and bake for 20-25 mins until firm to the touch.
Lovely served warm
:-)
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