- 150g butter
- 100g caster sugar
- 2 happy eggs
- 250g self raising flour
- Pinch of salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 30g ginger, finely grated
- 120ml milk
Mix the butter and caster sugar together until they form a creamy paste.
Add the happy eggs and beat with a whisk until the mixture is light and fluffy; this is the key to keeping the texture of your muffins light.
Gently fold in the flour, salt and spices. Add milk as required to keep the mixture moist.
Lightly oil your muffin moulds and pour the mixture in, right to the top. Place in a preheated oven at 180C/160C Fan/Gas 4 for approximately 20 minutes.
To check whether they're cooked, the top of the muffins should spring back when lightly touched. Put them back in the oven for a couple of minutes if they're not quite ready.
For some fun, sprinkle with icing sugar and popping candy.