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)

Ingredients:

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

Method:

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.

Devour 🙂