How to make it

  • 1. Preheat the oven to 400 F/200c and grease a 12 cup muffin pan or line with paper liners.
  • 2. Sift together the flour, baking powder, ground ginger, cinnamon, and salt into a large bowl, and then stir in the sugar and preserved ginger.
  • 3. Lightly beat the eggs in a large bowl and then beat in the milk, oil, and corn syrup.
  • 4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined, DO NOT OVERMIX.
  • 5. Spoon the batter into the muffin pan and bake in the preheated oven for about 20 minutes until risen, golden brown and firm to the touch.
  • 6. Leave muffins to cool in the pan for about 5 minutes and then place on wire rack and let cool completely.

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