Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
rapeseed oil, for greasing tin
350g Shipton Mill Organic Spelt White Plain Flour
2 tsp baking powder
2 tbsp maple syrup, plus extra to serve
handful of dried or fresh blueberries
1 banana, sliced
Oil a 12-hole muffin tin using a pastry brush.
Heat the oven to 200C/180C fan/gas 6.
Sift the flour, the baking powder and a pinch of salt into a bowl.
Melt the butter and pour into a jug. Add the milk, eggs, and maple syrup, and whisk thoroughly.
Pour fluid mixture over dry ingredients and whisk for a second time until you have a smooth batter.
Divide mixture evenly the holes in the muffin tin.
Top each puffin with a few berries or slices of banana.
Bake for 20-25 mins until golden brown. Test if the puffins are cooked using the skewer test.
Once you’ve confirmed the puffins as being cooked, cool for 5 minutes before removing from the tin with a cutlery knife.
Pile onto a plate and serve while still warm with plenty of extra maple syrup.
Added by: Alex Ross
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