Eggless Ginger Pudding Muffins Recipe By Tasty

SNAPPY GINGER MUFFINS

Steps:

• In a bowl, beat the oil and sugars. Beat in molasses and egg. Combine the flour, baking soda, cinnamon, ginger and salt; stir into molasses mixture alternately with water. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

EGGLESS GINGER PUDDING MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 200 °C.
• Combine the golden syrup, honey, ginger purée in a pot and bring to a boil. Then, cube the butter and add it to the mix, stir and take it off the heat.
• Add the cream and stir until all the butter has melted
• In a glass bowl, sift the flour, baking powder and baking soda. Add the breadcrumbs, ginger powder and allspice
• Add about 75% of the mix from the pot (keep the rest for the sauce) to it and mix well.
• Butter the muffin tins and fill them nearly to the top. Then, cover them with foil.
• Fill the oven tray with boiling water and put your muffin tins in the tray (at least ⅓ of the tin should be submerged in water - you're creating a water bath).
• Bake until a toothpick poked in the muffin comes out dry (about 30-45 mins, depending on your oven).
• Remove from the oven and let the muffins cool in the tins until you can handle the tins (I used silicon moulds)
• Remove from the tins and cool on a wire rack
• Mix the cream, ginger powder, lemon juice and the remaining liquid mix and lightly whip together.
• Serve muffins hot with cold glaze.
• Enjoy!