Try this Little stem ginger gingerbreads recipe, or contribute your own.
Suggest a better descriptionPrepare a 12 hole muffin tin (line with cases). Preheat the oven to 180C (160C fan).
Sift the flour, bicarbonate of sida, cinammon, mixed spice, and ground ginger into a mixing bowl.
Gentle melt the butter with the syrup, treacle, and stem ginger in a small pan. Remove from the heat and leave to cool. In another pan, warm the milk and sugar, stirring frequently until the sugar has dissolved.
Leave the milk and sugar to cool until lukewarm, then pour into the flour mixture, followed by the butter mixture, and the beaten egg. Mix well with a wooden spoon to make a thick, sticky batter.
Spoon the mixture into the 12 muffin cases, filling them evenly. The mixture will rise considerably in the oven. Bake for 18 to 20 minutes or until firm to the touch.
Lift the gingerbreads out of the tray onto a wire rack and leave to cool completely.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 226 | ||
Calories from Fat: 220 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.4g | 33 % | |
Saturated Fat 15.3g | 77 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 81.2mg | 25 % | |
Sodium 177.2mg | 6 % | |
Potassium 50.8mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 2g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 226
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