It’s 10.30 am and the temperature outside has already hit 32 degrees celsius. Perfect baking weather. The smell of ginger and spice wafts through the kitchen. Little boys wander in on a break from the continual games of Trouble, chess and various Trash Pack and Lego scenarios.
‘What’s for morning tea Mum?’ Yup, school holidays have begun. ‘Christmas muffins,’ is my inspired response. ‘Fantastic!’ they cry. Add the word ‘Christmas’ and anything sounds good. Christmas spinach and brussel sprout pie anyone?
I adpated these wee beauties from an old muffin recipe book, giving them a bit of a ‘health makeover’. They exude a warm ginger glow and are not overly sweet. It’s worth baking them just for the smell of the spices alone. (Although perhaps on a cooler day than this.) Today I used wholemeal flour, they are equally as good using 1 cup of wholemeal and 1 cup of wholemeal spelt flour.
Speaking of spices, my very favourite to use are Herbie’s. You do pay a little more but the quality is worth it. On saying that, this cheergerm is not a food elitist and will happily use the cheap and cheerful supermarket brand as well.
Get these down ya my lads, then
bugger off! I mean, go and play dear sweet children of mine. It’s mumma muffin and coffee time.
2 cups wholemeal plain flour
1 1/2 tsp baking soda
3/4 cup coconut sugar (or rapadura, or brown or caster)
2 tsp ground ginger
1 tsp mixed spice
2 tablespoons golden syrup
80ml rice bran oil (or grapeseed oil)
1 cup milk (I use low-fat milk)
Preheat oven to 200C. Line a 12 hole muffin pan with paper cases.
Sift dry ingredients into a large bowl.
In a microwave dish or saucepan, gently warm the oil and golden syrup. Remove from heat and cool slightly.
Add eggs and milk to oil mixture and beat well.
Add the liquid to the dry ingredients and mix lightly.
Bake for about 15 minutes or until the centres spring back when pressed.
Adapted from Marvellous Muffins by Alison Holst
Some magnficient muffin tips: I always use paper cases because I am lazy and it lessens the washing up. Try to get your ingredients to room temperature before baking. Sieve your dry ingredients. Add all the liquid and extra ingredients at once. Fold the dry and wet ingredients together with as little mixing as possible.