Recipe testing this afternoon coincided with visitors arriving so these muffins had willing victims / volunteers to test them. With the mention of ginger within, one of the visitors who normally resists cake grabbed a sample with gusto. The cakes didn’t let me down. I am using coconut sugar in lots of my cooking at the moment – still a sugar but with less fructose content.
The resulting cakes were flavoursome, light and an even texture…success 🙂 We ate them whilst drinking tea…they would be delicious served as a desert with vanilla ice cream / Greek yoghurt and a drizzle of Limoncella!!
Preheat oven to 180c / gas 4
12 muffin tray – good quality non- stick ( I used Prestige – didn’t need to grease)
170 g gluten-free self-raising flour 150 g butter
150 g coconut sugar 4 eggs (3 if not using gf flour)
2 pieces of stem ginger chopped into fine pieces
1 tbsp of syrup from stem ginger jar
grated rind of 1 lemon
Put all the ingredients for the muffins in to a bowl and mix well until smooth. Spoon the mixture in to prepared tin.
Bake for about 15 mins – until skewer is clean.
Place on a rack to cool.