This is what happens when you live in a household of fussy eaters… G1 may be nuts about blueberry muffins but G2 won’t be having any of that, so this one’s for him…
Choc Chip Ginger Muffins
This was another modified recipe from Women’s Weekly…
- 125g butter, melted
- 375g self-raising flour
- 1/2 tsp mixed spice
- 50g brown sugar
- 1 tbsp ground ginger
- 200g choc bits
- 60ml golden syrup
- 2 eggs, lightly beaten
- 250ml milk
- Pre-heat oven to 190C.
- Sift dry ingredients into a bowl.
- Mix in the liquid ingredients.
- Spoon into muffin cups.
- Bake for 20-25 minutes.
What’s the Difference Between a Muffin and a Cupcake?
The boys brought muffins to school for their teachers and we ran into a debate in the car about the differences between muffins and cupcakes. At the time, all I could answer was that muffins were healthier – usually. My SIL added that cupcakes usually had toppings. I did a search online and here’s what they say:
A basic formula for muffins is 2 cups flour, 2-4 tablespoons sugar, 2½ teaspoons baking powder, ½ teaspoon salt, 1 egg, ¼ cup oil, shortening or butter and 1 cup milk. When the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level. – Diana’s Desserts
- Healthier – it is a type of quick bread and can be eaten for breakfast or as a snack
- More dense/heavy and drier – coarse crumbs
- Can be savoury
- Not too sweet
- Usually loaded with fruit
- Crusty top
- Generally dessert item – like miniature cakes
- Tender and rich with eggs and butter – fine crumbs
- Never savoury
- Always have frosting
- Never crispy or crunchy
So there you go… If you’re looking for healthy snack options or something to add onto the breakfast menu, give a muffin recipe a go…