Ginger Fudgy Muffins


Scrummy, dummy dumptious!

These are moist, full of flavour and a real muffin treat.

Makes approx 14





  • 200g butter diced
  • 175g dark brown sugar
  • 2 tablespoons black treacle
  • 2 large eggs, beaten
  • 2 dessert spoons ginger preserve (available from The Chiltern Brewery Shop)
  • 150ml semi skimmed milk
  • 2 large eggs
  • 300g SR flour
  • 1 tablespoon ginger powder


Heat the oven to 170°C. Place 14 paper muffin cases on a baking tray. Melt the butter, sugar and treacle over a gentle heat in a large saucepan. Remove from the heat for 5 mins, stir in the milk, the beaten eggs and the ginger preserve. Sift the flour and ginger powder into the mixture and stir thoroughly. Spoon the mixture into the cases and cook in the oven for about 30 minutes, they will be a bit stodgy when they come out but this makes them extra moist. Cool and enjoy as a special treat.


These are great fun to make and you can help with every stage of the cooking as above. Did you know that ginger is a prized spice and grows as a root plant. It not only tastes delicious but is supposed to help make tummy aches better.

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