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MealDessertsCakesCupcakesHigh-FiberHigh-ProteinUnder 1 HourSpecial OccasionBakery GoodsBakingVegetarian

Eggless Ginger Pudding Muffins

Manini Lalbhai Badlani
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Eggless Ginger Pudding Muffins
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Eggless Ginger Pudding Muffins

Ingredients

for 14 servings

  • 1 cup all purpose flour (125 g)
  • 4 teaspoons ground ginger powder
  • 1 teaspoon ground allspice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup butter (100 g)
  • 1 ¼ cups fresh bread crumbs (30 g)
  • 1 cup golden syrup (336 g)
  • 2 tablespoons honey
  • 1 ½ cups purée of fresh ginger (350 g)
  • ¼ cup cream (50 g)
  • butter, (for greasing pan and foil)

SAUCE

  • 1 cup cream (200 g)
  • 2 teaspoons ginger powder
  • ¼ teaspoon lemon juice
  • 25 % liquid mix, (preparation directions in the instructions)

Nutrition Info

  • Calories 325
  • Fat 23g
  • Carbs 29g
  • Fiber 1g
  • Sugar 11g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 200 °C.
  2. Combine the golden syrup, honey, ginger purée in a pot and bring to a boil. Then, cube the butter and add it to the mix, stir and take it off the heat.
  3. Add the cream and stir until all the butter has melted
  4. In a glass bowl, sift the flour, baking powder and baking soda. Add the breadcrumbs, ginger powder and allspice
  5. Add about 75% of the mix from the pot (keep the rest for the sauce) to it and mix well.
  6. Butter the muffin tins and fill them nearly to the top. Then, cover them with foil.
  7. Fill the oven tray with boiling water and put your muffin tins in the tray (at least ⅓ of the tin should be submerged in water - you’re creating a water bath).
  8. Bake until a toothpick poked in the muffin comes out dry (about 30-45 mins, depending on your oven).
  9. Remove from the oven and let the muffins cool in the tins until you can handle the tins (I used silicon moulds)
  10. Remove from the tins and cool on a wire rack
  11. Mix the cream, ginger powder, lemon juice and the remaining liquid mix and lightly whip together.
  12. Serve muffins hot with cold glaze.
  13. Enjoy!
  14. Love this recipe? Download the Tasty app to save it and discover others like it.

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