It has finally started to SNOW in England, with other words, the winter has finally arrived! “Better late than never…” 😀
Yesterday, I baked Spicy Gingerbread lingonberry muffins & loaf. A moist and spicy texture which melts immediately in your mouth. Optionally, you can put some icing on the muffins or/and on the loaf. Could it be better than that when the snow is falling beautifully and white on the ground? Light some candles and just relax and feel your inner peace… 😀
Recipe (makes 12 muffins & 1 loaf)
- 350 gr plain flour
- 100 gr granulated sugar
- 125 gr unsalted butter
- 2 eggs
- 225 ml golden syrup
- 2 teaspoons bicarbonate of soda
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- ½ teaspoon salt
- 100 ml hot water
- 1 ½ dl lingonberry jam
- ½ tablespoon vanilla sugar
Preheat the oven to 175 degrees C.
Place 12 paper cases on a baking sheet. Grease a loaf tin.
In a large bowl, cream together the sugar and butter. Beat in the eggs and mix in the golden syrup.
In a bowl, sift together the flour, bicarbonate of soda, salt, cinnamon, ginger and vanilla sugar. Blend into the creamed mixture. Add the lingonberry jam and whisk until just incorporated. Stir in the hot water.
Pour the mixture into the paper cases until 2/3 full. Pour the rest of the mixture into the greased loaf tin.
Bake the muffins in the middle of the oven for about 20 minutes. When the muffins are ready, take them out and let them cool on a wire rack. Put the loaf tin into the oven and bake for about 40-45 minutes, until a knife inserted in the centre comes out clean. Let the cake cool on a wire rack.
Optionally, you can put some icing on the muffins or/and on the cake.
Happy Spicy Gingerbread Lingonberry Muffins & Loaf Baking! 😀