Lemon and Ginger Muffins

My Muffin Top is All that…

350g plain/all purpose flour

200g caster sugar

150g butter (softened)

1 tbsp baking powder

1 tsp baking soda

375ml milk (whole preferred)

1tsp apple cider vinegar

2 eggs

20g fresh grated ginger

10g lemon rind (approx 2-3 lemons depending on size)

1/2 tbsp ground ginger

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Method

Put 1tsp apple cider vinger into your milk and beat for 10 seconds with a fork.

Mix your dry ingredients in a bowl- then add in the butter and mix until combined.

Mix your wet ingredients together, including the ginger and lemon.
Pour the wet ingredients into the dry ingredients and mix until everything is almost combined- add the ground ginger and fully mix in.

Take a regular cupcake tin, put in some cupcake cases. Scoop 2x regular icecream scoops of mixture into each case. You should get between 12 & 15 depending on how the ingredients feel that day.

Bake for 15-20 minutes until the tops are browned slightly.

Take out, leave to cool for a few minutes in the tin, then fully on a wire rack. You CAN eat them right out of the oven, they are DELICIOUS if you do.

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Decoration options

Sugar dip

1 tbsp of ground ginger

100g caster sugar

50g butter

Mix the sugar and ginger together. Melt the butter, dip the muffin top in it, then dip into your ginger sugar mix.

Lemon Curd + Crystallised Ginger

Lemon curd

200g icing sugar

Crystallised Ginger

Scoop out some of the middle of your muffin, pour in some lemon curd, place your scooped out middle back on top.

Take your icing sugar and add some water to make it runny, add the water 1 tsp at a time, you can always add more.

Drizzle the icing over the top of the muffin, sprinkle on the ginger.