My husband and I are both involved in helping out at our local foodbank. It’s a great way to help people who are in crisis for whatever reason – job losses, family deaths, delays to benefits, etc.
This week my husband went to help move our food store to a new warehouse. I wanted to help, but I have the upper body strength of a hamster, and lifting crates of tinned goods requires some serious muscle. So whilst he was getting a free workout I thought I’d bake him a treat to replace all the calories he was burning off…
Recipe (makes 10-12):
- 210g self-raising flour
- 50g cocoa powder
- 70g caster sugar
- 60g dark brown sugar
- 2tsp baking powder
- 100ml sunflower oil
- 2 medium eggs
- 100ml milk
- 4 pieces of stem ginger, chopped into small pieces
- Ginger syrup from the jar (optional)
Preheat the oven to 180°C.
Mix all the ingredients together in a large bowl, stirring in the stem ginger last. To make it more gingery you can add some of the ginger syrup if you like!
Spoon into paper cases in a muffin tin and bake for 20-25mins.
4 thoughts on “Chocolate and Stem Ginger Muffins”
Wow, these sound good. My husband loves gingery things, and I normally double the ginger in a recipe, but these might actually be gingery enough without. Can’t wait to try them.
They are good as they are but you could add more stem ginger or a tsp of ground ginger if you like ginger lots! Also good – 40g of chopped up dark chocolate scattered on the top before you bake them.
Licking the spoon is compulsory, surely?! Definitely the best bit about baking ;)
Well I was always taught not to, so it feels naughty to me! But worth it in this instance :)
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