Recipes
Ginger, white chocolate and cherry muffins
Enjoy these sweet-and-spicy muffins with juicy cherries alongside a flask of hot tea or cider
Enjoy these sweet-and-spicy muffins with juicy cherries alongside a flask of hot tea or cider
(5 votes)
Cook: 45 Mins
Serves: 12
Price: 20p per serving
Nutritional Information
Each 80g serving contains
Energy
994kj
238kcal
994kj
238kcal
12%
Fat
9.6g
9.6g
Med
14%
14%
Saturates
2.2g
2.2g
Med
11%
11%
Sugars
9.6g
9.6g
Med
11%
11%
Salt
0.31g
0.31g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
1243kj/297kcal
Typical energy values per 100g:
1243kj/297kcal
Ingredients
300g McDougalls Plain Flour
2tsp ground ginger
2tsp baking powder
100ml vegetable oil
70g Lyle's Golden Syrup
175ml skimmed milk
2 eggs, beaten
100g Frozen For Freshness Cherries
50g Dr. Oetker White Chocolate Chunks
4tbsp Aunt Bessie's Golden Crumble Mix
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Fill a 12-hole muffin tin with muffin cases.
2
In a bowl, mix together the flour, ground ginger and baking powder.
3
In another bowl, whisk together the oil, golden syrup, milk and eggs. Stir this mixture into the dry ingredients until well combined. Fold through the cherries then divide the mixture evenly between the muffin cases.
4
Sprinkle the tops of the muffins with the white chocolate chunks and crumble topping. Bake for 20-25 mins until risen and golden. Cool for 10 mins in the tin, then leave to cool completely on a wire rack.