Easy Gingerbread Muffins
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Dark Brown Sugar
- 200 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1Β½ tsp Ground Ginger
- 1Β½ tsp Cinnamon
- ΒΌ tsp Cloves
- ΒΌ tsp Salt
- 100 ml Natural Yogurt
- 140 g Butter (melted and cooled)
- 2 Eggs (large)
- 1 Lemon (zest only)
- 100 g Icing Sugar (sieved)
- 1-2 tbsp Lemon Juice
Method
- Preheat the oven to 190Β°c (170 fan/ Gas 5/ 375F) and line a 12-hole muffin tin with paper muffin cases.
- Place the dry ingredients in a large mixing bowl.
- Whisk together the wet ingredients then carefully mix them into the dry ingredients. Be careful not to overmix.
- Divide the muffin batter between the 12 muffin cases and bake in the oven for 16-18 minutes. Allow to cool.
- Whisk together the sieved icing sugar and enough lemon juice to make a drizzle icing, then drizzle over the muffins with a teaspoon.