Friday, 16 October 2009
It's no secret . . . I think you all know by now that I ADORE ginger, in any way shape or form.
The stronger the better, it makes no difference to me. Ginger, Ginger, Ginger . . . I just love the stuff . . .
I always haved a jar of stem ginger in my larder. Sometimes I sneak a tiny golden ball and savour it's sweet heat . . . all to myself.
I know, I am a bit greedy . . .
Sometimes I add a spoonful of the syrup to the pan after I have boiled some carrots . . . along with a knob of butter, it makes the most delicious glaze, coating the carrots in it's spicy sweetness . . . beautifully tasty.
I also just love muffins. Who doesn't??? They're not quite cake . . . they're not quite bread . . . tasty little morsels, all tucked up in their own paper wrappers . . . and . . . just . . . for . . . you . . .
These are fabulous, truly fabulous. Magnificent even.
They'll keep for about week, locked up in an airtight container. Only . . . shhh . . . don't tell anyone else about them . . . okay??
You'll want all of these for yourself.
Sincerely. Would I lie to you???
*Magnificent Ginger Muffins*
Makes one dozen medium, or six mega
Moist and delicious and stogged full of tasty bits of preserved stem ginger and chopped dried apricot. The lemon drizzle is the perfect topping. Yummo!!
3 1/2 ounces butter, softened
4 ounces light muscovado sugar
3 TBS black treacle
3 1/2 ounces milk
2 TBS ginger syrup (from the jar of stem ginger)
1 large egg
5 ounces plain flour
1 TBS ground ginger
2 tsp ground cinnamon
1 tsp bicarbonate of soda
6 stem ginger balls, drained from the syrup and coarsely chopped
3 ounces dried apricots, chopped
2 ounces freshly squeezed lemon juice (about 1/4 cup)
1 cup icing sugar, sifted
2 tsp butter
Pre-heat the oven to 180*C/375*F. Line your preferred muffin pans with some paper liners. Set aside.
Place the butter, sugar and dark treacle in a measuring jug and warm in the microwave on high for about 2 minutes, just until everything has melted together. Whisk in the milk and the ginger syrup. Beat in the egg.
Sift the flour, spices and soda together in a large bowl. Add the chopped ginger and dried apricots. Stir to coat them with the flour. Add the wet ingredients all at once and stir together only to blend. Spoon into the prepared muffin cups.
Bake for 20 to 25 minutes, until well risen and firm.
Make the drizzle icing by putting all the ingredients into a microwavable bowl. Place in the microwave and heat for 30 seconds or so. Whisk together really well to blend. Drizzle over the warm muffins.