Ginger & Mango Muffins (makes 12) ©


Muffin Mix
  • 9 oz-250g baking margarine
  • 6 oz-170g self-raising flour (sifted)
  • 3 medium eggs (free-range)
  • 4 oz-100g golden caster sugar
  • 3 oz-80g plain flour (sifted)
  • 5 oz-150g light brown muscovado sugar
  • 1 teaspoon baking powder
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ginger puree
  • 1 tablespoon black treacle
  • 1 tablespoon stem ginger syrup
  • 2 pieces stem ginger (finely chopped)
Mango Icing
  • 3.5 oz-100g pureed fresh mango (approx. 1 large mango)
  • 19.4 oz-550g icing sugar (sifted)
  • 7 oz-200g unsalted butter (soft)
Decoration (Optional)
  • Edible sprinkles


  1. ***Nb: very simple- basic decoration. Full of flavour. Perfect for a cheap kid's bake sale product or just for the household***
  2. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
  3. Place cases in a 12-hole muffin tin and set to one side
  4. 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
  5. Add the eggs one at a time, combining well between each addition
  6. Add the cinnamon, ground ginger, ginger syrup, ginger puree and stem ginger. Mix again
  7. Add the black treacle and mix again
  8. Finally, add the sifted plain and self-raising flour, along with the baking powder. Mix gently until fully combined
  9. Spoon the mixture out equally between each of the 12 cases. Pop in the oven for 30 minutes, or until you insert a skewer into the centre and it comes out clean
  10. Remove from oven and allow the muffins to cool completely before removing them and setting to one side
  11. 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 (or pipe if you are feeling fancy)
  12. Decorate to your preference and serve

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