• Preparations Time; 30 minutes

Cooking time; 15 minutes

Ingredients;

• 125g butter
• 125ml maple syrup
• 125g light muscovado sugar
• 225g self-raising flour
• One teaspoon baking powder
• One teaspoon ground ginger
• Two eggs
• 125ml milk
• Three tablespoons glace ginger, chopped and extra for decoration

For icing;

• 200g icing sugar
• 5-6 teaspoons water
• Two pieces glace ginger sliced

A word of encouragement from a teacher to a child can change a life. A word of support from a spouse can save a marriage, an expression of support from a leader can inspire a person to reach her potential

– John C. Maxwell.

Preparation:

1. Put the butter, syrup and sugar in a saucepan and heat gently, stirring until the butter has melted, mix the flour, baking powder and ground ginger in a bowl, beat the eggs and milk in another bowl.
2. Remove the buttered saucepan from the heat, then beat in the flour mixture, gradually beat in the egg and milk mixture then stir in the chopped glace ginger.
3. Divide the mixture evenly among paper cake cases arranged in a 12-hole deep muffin tin and bake in a preheated oven, 180^o, set timer for 15 minutes until well risen and cracked, leave to cool in the tin.
4. Make the icing, sift the icing sugar into a bowl and gradually mix in the water to create a smooth, spoonable icing, draggle random lines of icing from a spoon over the muffins and complete with slices of glace ginger, leave the icing to harden for 30 minutes before serving.