Ginger Treacle Muffins

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    Ginger Treacle Muffins

    Ginger Treacle Muffins

    (24)
    40min


    27 people made this

    About this recipe: Moist, slightly spiced dark treacle muffiins. Once cooled, store them in an airtight container - they taste even better after a day or two.

    Ingredients
    Serves: 12 

    • 110g butter, softened
    • 100g caster sugar
    • 2 eggs
    • 175g treacle
    • 120g wholemeal flour
    • 125g plain flour
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger, or more to taste
    • 1/2 teaspoon bicarbonate of soda
    • 120ml buttermilk
    • 80g sultanas or raisins

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Line a 12 muffin hole tray with paper cases, or generously grease and flour the tin.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the treacle. Combine the wholemeal flour, plain flour, cinnamon, ginger, bicarbonate of soda and buttermilk; stir into the treacle mixture. Mix just until blended. Fold in raisins. Spoon the mixture into the prepared muffin tray.
    3. Bake for 20 to 25 minutes, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the tray before removing to a wire cooling rack.
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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (24)

    by
    19

    These are delicious! I had to make a substitution as I've never even seen dry buttermilk powder in my area. I used the standard vinegar and milk mixture in place of the powdered milk and water. My muffins were done in 23 minutes and were a hit! I will make these again.  -  31 May 2010  (Review from Allrecipes US | Canada)

    by
    12

    I made three small changes. Instead of plain water, I used a half cup brewed unsweetened honey vanilla white chai and I added about a half teaspoon of dried lemon peel and a half teaspoon nutmeg. I did soak my raisins in the hot chai for about twenty minutes to plump them up. These took 20 minutes at 350* and wow, do they smell amazing! I will be making these again for sure, but when I do, I'll use my changes and either add double the raisins or add in a cup or so of Hershey's cinnamon chips. I'd add a little more liquid next time, too or bake a minute or two less. They were just a touch dry. The flavor? Amazing. Great recipe easily bendable for small personal changes. NOTE: I did use almost all organic ingredients. I think that helped the quality of the muffin immensely.  -  29 Nov 2010  (Review from Allrecipes US | Canada)

    by
    10

    After reading reviews, I went ahead and doubled the spices and added 1/2 tsp of nutmeg. With those changes, these muffins had really good flavor. I love the healthy aspect of them, but the whole wheat flour gave them a feeling of dryness. I think next time I'll try adding a banana or some pumpkin. I did sub chocolate chips instead of raisins because my kids don't care for raisins. The chocolate was very good in these.  -  24 Oct 2010  (Review from Allrecipes US | Canada)

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