Christmas Gingerbread Muffins
¾ Golden Syrup
2 and 2/3 cups of plain flour
1 ½ teaspoons baking soda
¼ teaspoon of salt
1 ½ teaspoon of ground cinnamon
1 1/4 teaspoon of ground ginger
½ teaspoon of ground cloves
½ cup of packed brown sugar
1 large egg
½ cup room temperature sour cream
½ cup milk
1 egg white
1 ¾ cups icing sugar
Glace cherries halved for decoration
Preheat oven to 190 degrees Celsius and put 12 patty papers in a 12 holder patty pan.
In a microwave safe medium bowl cut the butter into smaller pieces and add the golden syrup. Heat together for about 35 seconds then whisk till the butter is melted and fully combined. Set aside to cool.
In another large bowl mix the flour, baking soda, salt, cinnamon, ginger and cloves together.
In the melted butter mixture add and whisk the brown sugar, egg, sour cream and milk, (you may want to mix the sour cream and milk together first before adding).
Pour wet ingredients into dry and mix till combined then add evenly into the patty papers.
Cook for about 20 mins or until a toothpick test has a clean result.
Once cooked and completely cooled, take muffins out of the papers.
Mix the icing ingredients together and dip the top of each muffin and twist it in the icing. Add a cherry on top and dust with icing sugar for effect.
Recipe and photo by Debbie Reid, CWA Kyogle Evening Branch