- 2 cups (200g) plain flour
- 1/2 teaspoon bicarbonate soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 2 large eggs
- 1 1/2 cups (300g) packed dark brown sugar
- 1 cup (250ml) buttermilk
- 125g butter, melted
Preheat your oven to 180 degrees celsius. Line a 12 hole muffin tin with muffin papers.
Combine the flour, bicarbonate soda, salt, ginger, cinnamon and allspice in a large mixing bowl. Using a whisk, stir it together until all the spices appear evenly distributed amongst the flour.
In a separate bowl, whisk together the eggs, brown sugar, buttermilk and melted butter.
Pour the liquid into the dry mixture and using a rubber spatula, stir until just combined. Be careful not to overmix.
Using a large spoon, evenly distribute the mixture among the muffin papers and put in the oven to bake for 18-20 minutes.
Why you should make it ...
There’s something about the spices in gingerbread that just says ‘winter’. Ginger, cinnamon and allspice will waft through your house when you bake them, doing a better job than any scented candle could. The enticing smell might just tempt everyone in your family, but if you can keep their paws off them, these gingerbread muffins are perfect to stash away in the freezer to pop into lunch boxes.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called "The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
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