Gingerbread Muffins With Cinnamon Frosting


Gingerbread is such a winter favourite. It never lasts long in this house at all and always makes the perfect gift! But instead of the usual gingerbread biscuits, how about a twist with gingerbread muffins instead?




INGREDIENTS:

150g butter
150g soft brown sugar
3 eggs
150g self-raising flour
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp milk

For the Frosting:

150g butter
200g icing sugar
1/2 tsp ground cinnamon


Gingerbread Muffin


METHOD:

Preheat the oven to 180C

Cream toghether your sugar and butter until it's well mixed, light and fluffy.

sift together your flour and spices. Alternating, mix your eggs and flour into your butter and sugar mix. You want to alternate the ingredients to avoid curdling your mix. Lastly, stir through your milk.

Line your muffin tin with 6 muffin cases and divide the mixture equally between them.

Bake for 15-20 minutes until their perfectly golden brown and springy to the touch. Remove from the oven and cool on a wire rack.

Now it's time for your frosting!

sift together your cinnamon and icing sugar then mix through the butter until you're left with a smooth buttercream frosting.

Once your muffins have cooled completely, ice them however you fancy! I like to add a little crystallised ginger and sparkles for that extra festive touch.

These muffins are always such a hit with guests! I love taking a traditional treat and giving it a unique spin!


Gingerbread Muffin