The Barefoot Hippy is where we share the recipes from Hippy Soap Co's products & more, so you can create your own

Small cakes & muffins

Ginger Muffins

Makes 14 – 18 muffins

75g (1/3 cup) butter
1 cup brown sugar
2 extra large eggs
½ cup golden syrup
½ tsp salt
3 cups flour
1 Tbsp ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
125 ml (½ cup) full cream milk
125 ml (½ cup) strong black coffee, cold

115g (½ cup) butter
1 cup Icing Sugar


Preheat the oven to 200°C. Grease the muffin tins or paper cases.
Cream the butter and treacle sugar together in a large bowl until creamy, add the eggs and syrup and beat for 2 minutes.
Sift the salt, flour, ginger, mixed spice and bicarbonate of soda together. Add the milk and coffee and mix until evenly blended. Do not overmix.
Divide the batter between the muffin tins or paper cases and bake for about 30 minutes or until a cake skewer inserted comes out clean.
Leave in the tin for a few minutes before transferring to a wire rack to cool.


Beat the butter and icing sugar together until light and fluffy.
Spoon the icing into a piping bag and pipe a rosette on top of each muffin.