Ginger Cake Muffins

A recipe from a friend - so very yummy and a favourite of my clients

• Ready In: 55 mins
• Yields: 24 muffins

Ingredients

• 1 3⁄4 cups plain flour, sifted
• 1 3⁄4 teaspoons baking powder
• 3⁄4 cup caster sugar
• 125  g butter, melted
• 3  eggs
• 3⁄4 cup sour cream
• 1⁄3 cup golden syrup
• 1⁄2 cup glace ginger, finely chopped
• 250  g cream cheese, softened
• 1⁄3 cup icing sugar, sifted
• 1  teaspoon  lemon essence
• 2 -3  drops  yellow food coloring (optional)

Directions

1. Preheat oven to 180C.
2. Place the flour, baking powder and sugar in a bowl.
3. Place the butter, eggs, sour cream, golden syrup and ginger in another bowl and mix to combine.
4. Add the butter mix to the dry ingredients and mix until just combined.
5. Line two 12 cup muffin tins with papers and fill 3/4 full and bake in oven for 18-20 minutes. Cool in tin for 5 minutes the flip onto wire rack.
6. For the icing process the cream cheese till smooth, add in the icing sugar and mix till fluffy, add the colouring and lemon essence.