Makes 12
Now I’m at home all day, I’m trying to emulate the original domestic goddess herself, Nigella. She is my total kitchen hero. I have tweaked her original recipe, dabbled with the ingredients and converted it to the Thermomix because everyone needs these muffins in their life. They’re all kinds of spiced sticky deliciousness – one bite is never enough. PS. Your house will smell ah-mazing!
Ingredients
250g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon mixed spice
1 egg
100g brown sugar
150ml milk
1/4 teaspoon balsamic vinegar
6 tablespoons vegetable oil
4 tablespoons golden syrup
4 tablespoons treacle
How to – Traditional
- Preheat oven to 180C /160C fan-forced. Line a 12-cup muffin tray with paper cases.
- For the base, mix the flour, baking powder, bicarb and spices in a large bowl and mix well with a wooden spoon.
- Whisk the egg in a large jug, add the sugar, milk and vinegar. Measure in the oil with a tablespoon and use the same greasy spoon to add the syrup and the treacle, so they don’t stick to it. Whisk until just combined.
- Mix the dry and wet ingredients together, stirring gently. Remember that when it comes to muffin batter, the lumpier the better! The mixture will be quite runny but that’s because you want the sticky denseness of gingerbread rather than a cakey crumb.
- Spoon or pour the mixture into the prepared muffin cases.
- Bake for about 20 minutes until the tops are dry. The muffins will still feel squishy when you take them out of the tin to cool on a rack.
- When cool, dust lightly with icing sugar and devour!
How to – Thermomix
- Preheat oven to 180C /160C fan-forced. Line a 12-cup muffin tray with paper cases.
- For the base, mix the flour, sugar, baking powder, and spices in TM bowl for 10 seconds on speed 4. Set aside.
- Add the remaining ingredients to the TM bowl and mix for 10 seconds on speed 5.
- Add the dry ingredients into TM bowl. Mix for 5 seconds on speed 4, using the spatula to mix. If necessary, repeat. Don’t over mix! Remember a lumpy mixture makes the best muffins! The mixture will be quite runny but that’s because you want the sticky denseness of gingerbread rather than a cakey crumb.
- Spoon or pour the mixture into the prepared muffin cases.
- Bake for about 20 minutes until the tops are dry. The muffins will still feel squishy when you take them out of the tin to cool on a rack.
- When cool, dust lightly with icing sugar and devour!
Other info
Prep Time: 5 – 10 minutes Cooking time: 20 minutes
TIP! Unlike other muffins, these still taste as good as new a couple of days after baking!
