Ginger Biscuit Muffins


Gingery muffins that the whole family will enjoy…perfect to warm you up on a cold winter’s day.


80g butter (unsalted)
60g golden syrup
1 packet of ginger biscuits
1tsp ground ginger
2 eggs
60ml milk
Pinch of salt
220g plain flour
1 1/2 tsp baking powder
70g light brown sugar


1) Preheat your oven to 180 degrees.

2) Line a deep muffin tins with muffin/large cupcake cases. (I went for leopard print cases…I have a bit of a leopard print obsession…….!!)

3) Measure your butter and syrup into a saucepan and put on the hob to melt (make sure the heat is not too high).

4) Once almost completely melted, crumble 4 ginger biscuits into the pan and mix.

5) Add the ground ginger into the pan and stir.

6) Take the pan off the heat and set aside.

7) In a seperate bowl, whisk your 2 eggs.

8) Add the milk to your eggs, stir and set aside.

9) In another bowl (I promise you, this is the last bowl) measure in your salt, flour, baking powder and sugar.

10) Stir the content of your pan to make sure the biscuit pieces have most melted. (Don’t worry if there are still lumps – muffins are allowed to be lumpy!)

11) Add the contents of your pan to your salt, flour, baking powder and sugar bowl and stir until mixed.

12) Gradually add your eggy milk mixture to the other bowl – mixing after each addition.

13) Finally, stir in 8 crushed/crumbled ginger biscuits (I just crumbled them with my hands).

14) Stop stirring the mixture as soon as all the added biscuits are mixed in.

15) Spoon the mixture into your paper case and put in the oven for approx 18 minutes.

16) Once baked, remove from the oven and transfer to a wire rack immediately.

Note: These muffins are extra special when served straight from the oven, with custard!