Crazy For Ginger Spice Muffins…………

By Simon  , , ,   , ,

May 21, 2017

Punchy Spicy And Full of Ginger Kick.... With a hint of bannana and crunch from the smashed walnuts, delicious served still warm from the oven, drizzled in ginger syrup and a good helping of Madagascan vanilla ice cream....

  • Yields: 16 Muffins or 2 Meduimn Loaf Cakes


For The Cake Mixture

300 g Ground Almonds

300 g Rice Flour Organic

300 g Natural Yogurt

5 tbsp Date Syrup

6 Large Eggs, Free & Organic

200 ml Olive Oil

2 tbsp Raw Honey

1 pinch Sea Salt

4 tsp Baking Powder

5 tbsp Molasis

2 tsp Ground Cinnamon

2 tsp Ground Allspice

2 tsp Ground Turmeric

1 tsp Ground Chilli

150 g Crushed Walnuts

3 Large Overipe Bannanas

Now For The All Important Ginger....

350 g Stem Ginger In Syrup, Reserving A Little Syrup From The Jar For Later

1 Large Chunk Of Root Ginger, Peeled & Finely Grated

5 tsp Ground Ginger Spice

12 Oops..... Nearly Forgot, Dates, Pitted & Roughly Chopped


Super simple, set the oven to 160c baking or gas mark 3. Line muffin or loaf tins with baking parchment. Place all the ingredients into a large mixing bowl, combine and beat to a loose creamy batter, pour evenly between lined muffin tins or lined loaf tins. Place in the oven and bake 30-35 minutes for muffins, until golden, cooked through and a skewer inserted into the muffin comes out clean, spoon over the reserved syrup from the stem ginger, decorate with crushed walnuts or bee pollen as in the picture.. For the loaf cakes bake for 45-50 minutes, until golden, well risen and a skewer inserted in the cake comes out clean, again pierce a few holes in the loaf & drizzle with the reserved stem ginger syrup, decorate.....

Its easy to substitute the Molasses for extra date syrup or raw honey......


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