Spiced Ginger Breakfast Muffins

Hello Readers!

I have solved my breakfast problem! It turn out that I was wrong (for once) cereal bars were not the way to go-breakfast muffins were. As usual, Bezza provided and I adapted to create  spiced ginger muffins. This recipe was adapted from the ginger and mango spiced muffins in Mary's new book-Mary Berry Everyday. These muffins contain no refined sugar and not as much sugar as your standard muffin which makes them perfect for a quick breakfast (believe me, I had one this morning). The addition of oats sprinkled on the top is truly excellent. I love the added cinch on the top. Please dont leave them out unless you dont have any extras. Toms Tip: Dark Muscovado Sugar can be substituted for Light Muscovado Sugar for a lighter muffin. I like to keep the lumps of muscovado sugar in (if there aren't too many and they are quite small) as they produce little pockets of gooey caramel. 

Makes 12 Muffins

Ingredients

125g dark muscovado sugar

225g self-raising flour

50g rolled oats plus extra for sprinkling

2 1/2tsp ground ginger

1tsp baking powder 

1 egg 

100ml vegetable oil

175ml milk

Method

1. Preheat the oven to 200C/180 fan/gas 6. Line a muffin tin with 12 muffin cases (You can use a cupcake tin and cases and make more cake).

2. Place all of the dry ingredients into a bowl and mix to combine, break the egg into a separate bowl and beat it. Add the oil and milk and beat to combine. 

3. Add the liquid to the dry mix and beat to combine. Spoon the mixture into the paper cases using two spoons and sprinkle a few oats on top.

4. Bake in a preheated oven for about 25 minutes until risen and springy to the touch. Leave to cool in the tin for a couple of minutes then cool on a wire rack

The Food Kid