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Toffee ginger muffins


Makes: 12
timePrep time: 30 mins
timeTotal time:
Toffee ginger muffins
Recipe photograph by Ant Duncan
A gently spiced sweet treat that's robust enough to wrap up and take out for a day exploring the countryside

Makes: 12
timePrep time: 30 mins
timeTotal 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 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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

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
  1. 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.
  2. 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.
  3. Spoon into the muffin cases, then bake for about 25 minutes or until risen and firm. Cool on a wire rack.
  4. 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.

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