Spice up your spring hike/ride with these easy-to-make muffins. The luxurious dark chocolate gets a delicious kick from the added ginger and they are ideal to pack in your rucksac or panniers.
225g/8oz plain flour
55g/2oz cocoa powder
1 tbsp baking powder
1 tbsp ground ginger
115g/4oz soft brown sugar
3 pieces preserved ginger, in syrup, finely chopped, plus 2 tbsp syrup from the jar
220ml/7fl oz milk
85g/3oz butter, melted and cooled
How to Make:
Preheat the oven to 200 degrees C/400 degrees F/Gas Mark 6.
Line a 12-cup muffin tin. Sift together the flour, cocoa powder, baking powder, ground ginger and salt into a large bowl. Stir in the sugar and preserved ginger.
Lightly beat the eggs in a large bowl, then beat in the milk, butter and ginger syrup. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until until just combined, but don’t over-mix.
Spoon the mixture into the muffin tin. Bake in the pre-heated oven for about 20 minutes until well-risen and firm to the touch.
Leave the muffins in the tin for 5 minutes. Eat some warm and transfer the rest to a wire rack to cool.
With 12 muffins, you can scoff some yourself and still have plenty left to share.