Orange And Ginger Muffins Recipe

Have you ever heard of Column Bakehouse and their delicious orange and ginger muffins? The team behind this name reinvest profits into setting up apprenticeships. They also make the most delicious bread, so if you are ever Devon way do pop into the grade 1 listed Devonport Guildhall, Ker Street, Plymouth, PL1 4EL. They have a café and stores which I defy anyone to leave without a basketful of goodies.

However if you are not Devon way then why not bake some of their Orange & Ginger Muffins. They are perfect at this time of year.

Orange and Ginger Muffins

Orange & Ginger Muffins

Ingredients: makes 16

140g butter
250g golden syrup
400g plain flour
100g self raising flour
4 tsp bicarbonate sods
400g caster sugar
6 tsp ground ginger
2 tsp mixed spice
knob of ginger, grated
4 eggs
350ml full-fat milk
2 oranges, juiced
candied orange peel, icing & edible flowers to decorate

How to prepare:

Preheat the oven to 170℃/gas mark 3½. Grease and line muffin trays. Melt the butter and syrup in a pan over a low heat. In a large bowl, combine the flours, bicarbonate, sugar, ground spices and fresh ginger with a pinch of salt. Beat in the eggs and milk then pour into the butter and syrup mixture, along with the juice. Mix thoroughly. Pour into the muffin cases, until each one is ¾ full. Bake for 25-30 minutes until springy to the touch. Decorate with orange peel, drizzled icing and edible flowers.

Some of the Column Bakehouse recipes are featured in The Devon Cookbook which presents the best of Devon’s producers. Restaurateurs, shop owners and foodies are all in this book, which lets you dive right in to the mouth-watering dishes and heart-warming stories behind their success and passion for their craft. Click HERE to purchase from Amazon.