1 cup self-rising flour
1 cup whole wheat self-rising flour
1 tbsp. baking powder
4 tsp. ground ginger
1 tsp. cinnamon
1 cup packed unrefined brown sugar
2 eggs
1/2 cup honey
1/2 cup butter, melted
3/4 cup milk
2 tbsp. roughly chopped candied ginger
1. Preheat the oven to 350F. Sift the flours, baking powder, ginger, and cinnamon into a large bowl. In a medium bowl, combine the remaining ingredients and beat with an electric mixer until smooth, about 2-3 minutes. Stir into the dry ingredients. Line 12 small terra cotta pots with baking parchments. Spoon batter into each cup until they are about 2/3 full. Bake for 18-22 minutes. Remove pots from the oven and cool for 10 minutes. You can gently tip the muffins out of the pots, or serve them in the pots for a different look.
for the drizzle:
1 cup confectioners/icing sugar
5 tbsp. lemon juice
2. Sift the icing sugar into a bowl and slowly add the lemon juice. Stir well, until just combined. Drizzle over the top of each muffin.
Makes approximately 12 muffins
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