Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
300g Shipton Mill white spelt flour
11/2 tbsp baking powder
125g light muscovado sugar
grated rind and juice 1/2 lemon
2 large eggs, beaten
175ml milk, approx
100ml sunflower oil
1tsp vanilla extract
175 g blueberries
Preheat the oven to 200°C/400°F/Gas 6. Place 12 large muffin cases in a muffin tray. Sieve flour, baking powder and sugar together into a large bowl. Beat in lemon rind and juice, eggs, milk, oil and vanilla. Stir in the blueberries. Spoon the batter into the cases and bake for about 20 minutes or until firm and golden. Cool on a wire rack.
Added by: Christine L
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