I have a confession to make.  These muffins didn’t start out mini.  I guess the combination of slightly out of date baking powder and slightly underfilling the baking sheet added up to a sorry amount of rising.  Still, there’s no use crying over spilt milk, so a quick rename and here we have some delicious mini muffins that are so gingery they will banish any trace of a cold you might have, this soggy end of the winter.

In other exciting news, this month Blog Wellington (and me) are April’s blog of the month in Olive magazine!  They have published an excerpt from my entry on lardy cake which means me and my family’s profligate lard based habits are exposed for the world to see!

Ginger Mini Muffins

280g plain flour
1 tbsp baking powder
4tsp ground ginger
1 tsp ground cinnamon
a pinch of salt
115g soft light brown sugar
3 pieces of stem ginger in syrup
2 eggs
175ml milk
6 tbsp sunflower oil
2 tbsp golden syrup
2 tbsp syrup from the jar of stem ginger

Sift the dry ingrediants together then add the chopped stem ginger.  Add the eggs and whisk lightly.  Add in the milk, ginger syrup and golden syrup, and oil, beating gently until everything is absorbed, but try not to over beat.  Spoon into a muffin/cupcake tin.  Bake at gas 6 for 20 minutes.  Leave to cool before gobbling.