Gingerbread Muffins recipe: Nigella Lawson - Feast
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 egg
- ⅓ cup packed dark brown sugar
- ⅓ cup packed light brown sugar
- ¾ cup whole milk
- ¼ teaspoon balsamic vinegar
- 6 tablespoons vegetable or corn oil
- 4 tablespoons dark corn syrup
- 4 tablespoons molasses
- Preheat the oven to 400 degrees F. Grease or line a 12-cup muffin pan with paper muffin cups.
- Combine the flour, baking soda, baking powder, and spices in a large bowl. Whisk the egg in another bowl, then add the brown sugars, making sure to break up any lumps. Add the milk and vinegar to the egg-brown sugar mixture then measure in the oil with a tablespoon. Use the same oily spoon to add the corn syrup and molasses so they don’t stick to it. Whisk the mixture to combine and add to the flour and spices.
- Stir until mixed but still fairly lumpy - the mixture may be more runny than you expect for muffins - but you need the dense stickiness of gingerbread, rather than a cakey crumb.
- Spoon or pour the mixture into the muffin cups and bake for about 20 minutes until the tops are dry; the muffins will still feel squidgy when you take them out of the tins to cool on a rack. Note that because the mixture is moist, these muffins will not have the hump-topped look of store-bought ones. But unlike other muffins, these will taste gloriously good a couple of days after baking.