Ingredients (makes 12 muffins):
300 grams (10, 5 oz) all-purpose flour
160 grams (5,5 oz) muscovado sugar
1 tea spoon baking powder
2 tea spoons ground cinnamon
1 tea spoon ground ginger
1/2 tea spoon ground cloves
A pinch of salt sea salt
2 large eggs
1 tea spoon vanilla extract
1/2 tea spoon rum extract
100 ml. (3, 5 fl oz) unflavored vegetable oil
100 ml. (3, 5 fl oz) honey
100 ml. (3, 5 fl oz) milk
Chopped hazelnuts for decoration (or any other nuts of your choice)
Preheat your oven to 170C fan-forced (340F).
In a large bowl combine flour, sugar, baking powder, cinnamon, ginger, cloves and salt.
In another bowl combine eggs, vanilla extract, rum extract, oil, honey and milk.
Transfer dry ingredients to the wet and mix with a rubber spatula to combine (don’t over-mix).
Line a 12 muffin tin with paper muffin cups, evenly distribute the batter among all muffin cups, sprinkle a little bit of roughly chopped nuts on top and bake for about 25 minutes.
These are delicious, easy and super flavorful.
These gingerbread muffins are not only a delicious dessert, but it could be a great breakfast with tea or an afternoon treat with cup of spiced hot chocolate.
Hazelnuts are perfect addition to the flavors of these muffins, but you feel free to substitute other nuts for them if you prefer.
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