Chocolate ginger muffinsSometimes I just have to go ahead and be naughty. Do exactly what I want, even if it doesn’t sound like the best idea at the moment. Like this morning, for example. I should’ve made my espresso, turned on the computer and started the order of the day. But no. I needed to bake. With the tree on. Christmas records playing. And still in my bathrobe.

At first, I thought of making cinnamon raisin muffins. Seconds later the plan changed, and I came up with these ‘holy-sweet-lord-are-these-GOOD‘ muffins. I highly recommend you try them.

Chocolate & Ginger Muffins
Makes 9

  • 220 g all-purpose flour
  • 1 tbsp baking powder
  • pinch of salt
  • 3 tbsps pure cacao powder
  • 1 tsp powdered ginger
  • 2 eggs
  • 100 ml sunflower oil
  • 1 1/2 tsp vanilla extract
  • 100 ml almond milk (or other nut milk or regular milk)
  • 100 g caster sugar
  • 9 tsps ginger jam

Preheat the oven to 180°C  and line a muffin tin with liners or grease and flour it well. In a large bowl, mix the flour, baking powder, salt, cacao powder and ginger. In a jug whisk the eggs, sunflower oil, vanilla extract, milk and caster sugar. Add the wet ingredients to the dry and mix until just combined. Pour one tablespoon of the batter into the liners, add a teaspoon of the ginger jam and finish with another tablespoon of the batter. Bake the muffins for 20-25 minutes and allow to cool on a wire rack. Damn!


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