100g caster sugar
2 free-range eggs
250g self-raising flour
Pinch of salt
½ teaspoon nutmeg
½ teaspoon cinnamon
30g ginger, finely grated
1. Mix the butter and caster sugar together until they form a creamy paste. Add the eggs and beat with a whisk until the mixture is light and fluffy; this is the key to keeping the texture of your muffins light. Gently fold in the flour, salt and spices. Add milk as required to keep the mixture moist.
2. Lightly oil your muffin moulds and pour the mixture in, right to the top. Place in an oven pre-heated to 180°C/350°F/Gas Mark 4 for approximately 20 minutes.
3. To check whether they’re cooked, the top of the muffin should spring back when lightly touched. Put them back in the oven for a couple of minutes if they’re not quite ready. For a fun decoration, sprinkle with icing sugar and popping candy.
Recipe courtesy of www.thehappyegg.co.uk