Ingredients
Muffin Mix
- 9 oz-250g baking margarine
- 6 oz-170g plain flour (sifted)
- 3 medium eggs (free-range)
- 4 oz-100g golden caster sugar
- 3 oz-80g self-raising flour (sifted)
- 5 oz-150g light brown muscovado sugar
- 1 teaspoon baking powder
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1x thumb piece grated fresh ginger
- 1 tablespoon black treacle
Mango Icing
- 6 oz-170g pureed fresh mango (approx. 1 large mango)
- 16 oz-460g icing sugar (sifted)
- 1 oz-30g unsalted butter (soft)
- 1 tablespoon water
Decoration (Optional)
- Edible gold sugar crunch
Method
- ***Nb: very simple- basic decoration. Full of flavour. Perfect for a cheap kid's bake sale product or just for the household***
- Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
- Grease a 12-hole muffin tin or place cases in a regular muffin tin. Set to one side
- In a large mixing bowl cream together the muscovado sugar, golden caster sugar and margarine using a stand mixer/electric hand-whisk on a low setting or by hand, until pale in colour
- Add the eggs one at a time, combining well between each addition
- Add the cinnamon, ground ginger and grated fresh ginger. Mix again
- Add the black treacle and mix again
- Finally, add the sifted plain and self-raising flour, along with the baking powder. Mix gently until fully combined
- Spoon the mixture out equally between each of the 12 holes. Pop in the oven for 25 minutes, or until you insert a skewer into the centre and it comes out clean
- Remove from oven and allow the muffins to cool completely before removing them and setting to one side
- To make the icing, place all of the ingredients in a large mixing bowl and thoroughly mix. Using a knife or spoon. Add a splodge to the top of each muffin (don't worry- these aren't meant to be show-off muffins, just simple and delicious that even a child could help with)
- Decorate to your preference (I used edible gold sugar crunch) and serve
