Points based on ingredients making 24 cupcakes.
Preheat the oven to 180C/350FGas 4.
Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined.
Divide mixture into 24 cupcake cases and bake for 22 mins. When baked remove from tin to cool. Best left 24 hours to go nice and sticky, if you can resist.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 91 | ||
Calories from Fat: 4 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 11.8mg | 4 % | |
Sodium 217.4mg | 7 % | |
Potassium 18.4mg | 0 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 20.3g | ||
Protein 1.5g | 2 % | |
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: 91
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