Toffee ginger muffins
Makes: 12
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Toffee ginger muffins
A gently spiced sweet treat that's robust enough to wrap up and take out for a day exploring the countryside
Makes: 12
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
293Kcal
Fat
9gr
Saturates
2gr
Carbs
50gr
Sugars
33gr
Fibre
1gr
Protein
4gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- ½ tbsp ground ginger
- 1 tsp mixed spice
- 100g light muscovado or brown sugar
- 1 large egg, beaten
- 100ml vegetable oil
- 125ml milk
- 150ml natural yogurt
- 5 pieces stem ginger in syrup, chopped
- 1 x 100g pack mini fudge chunks
- 150g icing sugar, sifted
- 1 tbsp stem ginger syrup from the jar
- 2 pieces stem ginger in syrup, chopped finely
Step by step
Get ahead
The muffins will keep for up to 2 days in an airtight container or freeze for up to 2 months
- Preheat the oven to gas 6. Line a 12-hole muffin tin with paper cases. Stir the flour, bicarbonate of soda, spices and a pinch of salt into a large mixing bowl and stir in the sugar, then make a well in the centre.
- Beat the egg, oil, milk and yogurt together well. Add to the dry ingredients and stir together until just combined, but without overworking – the mixture should still look slightly lumpy. Quickly stir in the ginger chunks and about 75g of the fudge.
- Spoon into the muffin cases, then bake for about 25 minutes or until risen and firm. Cool on a wire rack.
- Mix the icing sugar with the ginger syrup, adding 1-2 tablespoons of water to give a thick pouring consistency. Drizzle over the muffins and scatter with the ginger and fudge pieces.
