25 % liquid mix, (preparation directions in the instructions)
Nutrition Info
Calories 325
Fat 23g
Carbs 29g
Fiber 1g
Sugar 11g
Protein 3g
How to Make It
1. Step
Preheat the oven to 200 °C.
2. Step
Combine the golden syrup, honey, ginger purée in a pot and bring to a boil. Then, cube the butter and add it to the mix, stir and take it off the heat.
3. Step
Add the cream and stir until all the butter has melted
4. Step
In a glass bowl, sift the flour, baking powder and baking soda. Add the breadcrumbs, ginger powder and allspice
5. Step
Add about 75% of the mix from the pot (keep the rest for the sauce) to it and mix well.
6. Step
Butter the muffin tins and fill them nearly to the top. Then, cover them with foil.
7. Step
Fill the oven tray with boiling water and put your muffin tins in the tray (at least ⅓ of the tin should be submerged in water - you’re creating a water bath).
8. Step
Bake until a toothpick poked in the muffin comes out dry (about 30-45 mins, depending on your oven).
9. Step
Remove from the oven and let the muffins cool in the tins until you can handle the tins (I used silicon moulds)
10. Step
Remove from the tins and cool on a wire rack
11. Step
Mix the cream, ginger powder, lemon juice and the remaining liquid mix and lightly whip together.
