Ginger cake is one of most popular cakes in our house. This is a recipe for a version in muffin format with orange. They will disappear quickly!

For 12-16 muffins, you will need:

• 110g butter
• 180g light muscovado sugar
• 300g plain flour
• 100g self-raising flour
• 3 teaspoons bicarbonate of soda
• 300g caster sugar
• 4 teaspoons ground ginger
• 1 teaspoon mixed spice
• 1 small knob of ginger, grated
• 3 eggs
• 275ml milk (semi skimmed or full fat)
• 2 oranges, zested and juiced
• 150g icing sugar

Preheat the oven to 170 degrees. Line a muffin tin with muffin cases (they will be larger than fairy cake cases).

Melt the butter and muscovado sugar over a low heat in a pan.

In a large bowl, mix the flours, bicarbonate, caster sugar, ground ginger, half the orange zest, mixed spice and grated ginger, together with a pinch of salt. Beat in the eggs and milk, then pour over the melted butter mixture and the orange juice. Stir again until you have a runny but thick mixture.

Pour into the muffin cases (I use a ladle) making sure you don’t go more than two thirds up the side.

Pop in the oven for 25-30 minutes, until the top springs back when you touch it.

Let cool for a while. Mix the icing sugar with a few drops of water so it forms a thick drizzly paste, and drizzle from the end of a spoon across the muffins in a zig zag to give random stripes. Place a few strands remaining orange zest on top of each muffin.