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Winter breakfast muffins

A hint of spice and a little ginger is sometimes all I need to perk me up on a frosty winter’s morning. Well, that and ten minutes standing by the Aga with a big cup of coffee! I like the plump juiciness of sultanas, but if you’d prefer you could use currants or raisins instead.

Prep time: 15 minutes

Baking time: 30 minutes

Ready in: 1 hour 15 minutes

Makes: 12 muffins

300g (11oz) plain flour

½ tsp bicarbonate of soda

½ tsp salt

2 tsp mixed spice

100g (3½oz) caster sugar

125g (4½oz) butter, cut into 1cm (½in) cubes

2 eggs

175ml (6fl oz) buttermilk

100g (3½oz) golden syrup

25g (1oz) stem ginger in syrup (drained weight), finely chopped

50g (2oz) sultanas

12-cup muffin tray and 12 muffin cases

Preheat the oven to 180°C (350°F), Gas mark 4, and line the muffin tray with the paper cases.

Sift the flour, bicarbonate of soda, salt and spice into a large bowl, then add the sugar and mix together. Add the butter and rub together with your fingertips until the mixture resembles breadcrumbs.

In another bowl, whisk together the eggs, buttermilk and golden syrup. Tip this into the flour mixture along with the chopped stem ginger and the sultanas, and beat until well mixed.

Divide the batter between the muffin cases, filling each about three-quarters full.

Bake the muffins for about 30 minutes or until well risen and springy to the touch. Allow the muffins to cool for about 5 minutes before removing them from the tin and placing on a wire rack to finish cooling.

Tip If you like, you could use some of the syrup from the stem-ginger jar to brush over the top of the muffins after they come out of the oven.