This is one of those happy lil’ kitchen experiments where the recipe comes together with ease. I love ginger bread, and I love root beer so this just made sense. I can’t think why I never did this sooner. The root beer makes the deliciously moist ginger bread effortlessly light, and just adds another layer of depth to the flavour! It terribly hard to resist these BUT ginger bread is a cake best served the next day, it lets the flavors meld and the sugars that you melted together to solidify back up to create a nice crisp chewy exterior that is just heavenly. Enjoy with a bottle of root beer or maybe a lil’ drop of whiskey if your that way inclined.
Ingredients:
3/4 cup rapeseed/ canola oil
1/3 cup golden/ caster sugar
1/4 cup molasses
1/4 cup golden syrup
1/4 cup crystallised ginger, chopped fine
2 cups plain flour
1 tsp ground ginger
2 tsp baking powder
1 1/2 cup root beer
Method:
Preheat the oven to 190c/375f and line two, twelve hole muffin pans with paper cases (the mix makes about 16 muffins). In a small saucepan, gently heat together the molasses, golden syrup, oil and caster sugar until the sugar is dissolved. Set aside to cool slightly. Pop the flour, baking powder, crystallised ginger and ground ginger in a mixing bowl, and whisk together, add the contents of the saucepan and the root beer and gently whisk together until combined. Scoop into the muffin cases with an ice cream scoop. Bake for 25-35 minutes until the tops spring back when gently pressed. allow to cool completely in the tin, then do your best to leave the ginger bread for a few hours or maybe a day? It should get better with time, the tops will crisp up and they will taste even better (it’s the ginger bread principle). Dust lightly with icing sugar.
Yum! Gorgeous photo too 🙂
Thank you, I still cant get over those little star shaped croutons you did on your soup, its silly but I just NEED them in my life. Im gonna try your sweetcorn and leek soup for sure!
:-)… I’ve got hearts, diamonds, half-moons, spades and clubs to come!! But I like the stars best too 🙂
I have been twitching with anticipation over these muffins since yesterday. I have decided to try making them with a sourdough starter to carry the experimentation on a bit. Got to keep it moving on ;). Cheers for posting this recipe. I am going to take the ingredients to my daughters home on the weekend and we are going to bake them because Steve doesn’t like rootbeer but my daughters adore it 🙂
I love, love, LOVE root beer. Im thinking of having a really childish birthday party for my 21st with root beer ice cram floats.
That is SO not childish! It rocks! Rootbeer is the best!
What a unique, but delicious combination!! This sounds so good!
Here they are! Beautiful, Alexander.
Waw, waw, waw! 🙂 Yummy Yummy Fabulous even!
I can’t even come up with the right words. You just combined two of my favorite things! 🙂
Love ginger and root beer… This recipe looks perfection. I cannot wait to try it out!