A light flavoured muffin great for breakfast, brunch or even lunch!
I wasn’t sure whether to calll these muffins or cupcakes, or even buns. What makes a muffin a muffin and a cupcake a cupcake? Perhaps this is a good subject for a future blog post! Anyway, I decided that these were more like muffins. This is mostly down to their texture and sweetness.
These muffins are not very sweet. They don’t have any sugar in them at all; instead all the sweetness comes from the honey. This is why I decided to give them a honey glaze. You could of course miss out this glaze; in which case I think they would make a good breakfast muffin. Alternatively, if you want the muffins to be a bit sweeter you could add a couple of tablespoons of brown sugar into the muffin mixture alongwith the honey.
Honey, Orange and Ginger Muffins with Honey Glaze
- 250g flour
- 2 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 75ml honey
- 2 tsp ginger
- 2-3 oranges, zest and juice
- 60 ml oil
- 1 egg
- Optional glaze: 20g icing sugar
- 2 tsp honey
- Preheat the oven to 190c and line muffin tins
- Measure the flour, baking powder, bicarbonate of soda and ginger into a bowl
- Beat the egg, honey and oil in a seperate bowl. Stir in the orange zest
- Squeeze the juice of the oranges into a measuring jug and pour in milk until it reaches 200ml. Add this to the egg mixture
- Add the dry ingredients to the wet and stir until just combined
- Spoon into tins and bake for 12-15 minutes
- Cool on a wire rack
- To make the glaze: Mix the honey and icing sugar together with a few drops of water. Drizzle over cooled muffins
storage: keep in airtight container for 3-4 days