Gingerbread muffins with orange yoghurt frosting

Based on a recipe by Nigella Lawson many, many years ago, I’ve adapted this spicy muffin slightly to what I have on hand, made them bite sized and topped them with a strained yoghurt (labne) sweetened with orange juice.

  • 250 g Self Raising flour
  • 1/2 tsp bi-carb soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 egg
  • 100 g muscavado sugar
  • 150 ml full cream milk
  • 1/4 tsp balsamic vinegar
  • 6 tbsp vegetable oil
  • 4 tbsp golden syrup

Yoghurt frosting

  • 2 cups drained yoghurt (labne)
  • 1-2 tbsp orange juice
  • 1/2 tsp ground cinnamon

Drain the yoghurt in a muslin cloth overnight. Essentially you are making labne.

Preheat oven to 200℃. Using a muffin tray, line each cup with a small patty pan.

In a medium bowl mix dry ingredients together.

Mix wet ingredients together then add them to the dry and fold through until just combined.

Place about a tablespoon of the mixture into each patty pan, being careful not to fill them too full or they will spill over when cooking and look more like mushrooms.

Bake for 12-15 minutes or until cooked through – if the cake bounces back when touched in the centre you know it’s baked through.

Cool cakes before icing.

Yogurt frosting

In a small bowl mix all the ingredients together until smooth.

Place teaspoon sized blobs on cakes and dust with a little more cinnamon.

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This entry was published on December 16, 2016 at 5:09 am. It’s filed under Cakes, pastries, biscuits & bread and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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