Ginger, white chocolate and cherry muffins
- 300g McDougalls Plain Flour
- 2tsp ground ginger
- 2tsp baking powder
- 100ml vegetable oil
- 70g Lyle's Golden Syrup
- 175ml skimmed milk
- 2 eggs, beaten
- 100g Frozen For Freshness Cherries
- 50g Dr. Oetker White Chocolate Chunks
- 4tbsp Aunt Bessie's Golden Crumble Mix
Preheat the oven to 200C/180C Fan/Gas 6. Fill a 12-hole muffin tin with muffin cases.
In a bowl, mix together the flour, ground ginger and baking powder.
In another bowl, whisk together the oil, golden syrup, milk and eggs. Stir this mixture into the dry ingredients until well combined. Fold through the cherries then divide the mixture evenly between the muffin cases.
Sprinkle the tops of the muffins with the white chocolate chunks and crumble topping. Bake for 20-25 mins until risen and golden. Cool for 10 mins in the tin, then leave to cool completely on a wire rack.