Gingerbread Muffins
Allergens 
Nut Free
Servings 12 Muffins
Ingredients
- 200 g self-raising flour
- 100 g unsalted butter* melted
- 35 ml full fat milk* or plant-based alternative
- 1 egg whisked
- 1 ripe banana mashed
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp allspice
Instructions
- Preheat the oven at 180°C. Line a muffin tray with muffin cases or use a silicone muffin tray.
- In a large bowl mix together the flour, baking powder, ginger, cinnamon and allspice.200 g self-raising flour, 1 tsp baking powder, 1 tsp ground ginger, 1 tsp cinnamon, ½ tsp allspice
- Add the melted butter, egg, milk and banana and mix well.100 g unsalted butter*, 35 ml full fat milk*, 1 egg, 1 ripe banana
- Divide the mixture across the 12 muffin cases and bake in the oven for around 15 minutes.
Notes
Store muffins in an airtight container for three days or freeze for up to three months.
For optimal results, these muffins are better if frozen when still fresh (although make sure they have had chance to fully cool before popping them in the freezer!). To freeze, make sure muffins are completely cool and lay them on a lined baking tray to freeze for up to two hours before transferring into a labelled freezer bag (making sure you squeeze out all of the air before sealing the bag). Alternatively, you could wrap muffins individually in a layer of baking paper and a layer of aluminium foil before transferring to labelled container for storage.
When you’re ready to use, defrost the muffins in an airtight container for a couple of hours at room temperature… and enjoy!
Products we used in this recipe 
Heart Plate
