These muffins are great for any occasion, I am a big fan of using fruit in muffins as it adds extra flavour and keeps them super moist and delicious. However, in these muffins you have yet another kick of flavour from the ginger. Ginger has many beneficial properties and is used in most types of holistic medicine; this is likely because of its anti-inflammatory properties. Ginger contains compounds that interact with the body in the same way as COX-2 inhibitors, (a common drug for pain and inflation) it is said to help a wide variety of conditions and has proven long term health benefits.
Ingredients
6 ounces butter
6 ounces sugar
6 ounces flour
3 eggs
½ tsp baking powder
2tbsp ginger syrup
50g ginger (stem ginger in syrup)
70g chopped walnuts
2tsp nutmeg
200g grated apple
Method
- Preheat the oven to 180°C and place 12 cases into a muffin tin.
- Cream together the butter and sugar until pale and fluffy in colour, you can do this with an electric whisk or a metal spoon.
- Add the eggs one at a time and the sift and fold in the flour.
- Add the baking powder, walnuts, ginger syrup, ginger, nutmeg and grated apple and stir to combine.
- Fill the muffin cases just over two thirds of the way up and place in the oven for 15 minutes or until golden brown, you can check they are fully cooked by skewering them. If the skewer comes out completely clean, they are finished.
- Leave to cool and serve with a cup of tea or coffee!
#Accessibility (image description: the image is set on a black background, we can see one muffin in the foreground, it is golden brown. In the background we can see a few muffins stacked together and two red apple one has been halved allowing us to see the seeds inside.)