Ingrients & Directions
WET MIX
1 Egg
1/2 c Golden syrup
1/2 c Sugar
1/4 c Oil
1/8 ts Dry mustard
1/4 ts Cinnamon
1/2 c Yoghurt
2 ts Ground ginger (pr preferably
-freshly grated ginger)
DRY MIX
1 c Flour
1 ts Baking powder
Preheat oven to 350F, prepare pans. Combine wet mix ingredients & mix
well. Add the dry mix to the wet mix until just combined. Spoon into pans &
bake for 15-20 mins. Makes 12. These muffins are best made with freshly
grated real ginger, if you can be bothered.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings