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Stout & ginger muffins with caramel sauce
Stout & ginger muffins with caramel sauce
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Indulgent muffins to top off a game day spread, ideal for any occasion.
Ingredients:
  • Melted butter, to grease
  • 375g (2 1/2 cups) plain flour
  • 300g (1 1/2 cups, firmly packed) brown sugar
  • 5.00 gm ground ginger
  • 4.00 gm baking powder
  • 1 x 375ml btl stout, at room temperature
  • 75g butter, melted
  • 200g (1 cup, firmly packed) brown sugar
  • 300ml pouring cream
  • 100g butter
Instructions:
  • Preheat your oven to 200°C and lightly grease eight 200ml-capacity muffin pans with melted butter.
  • In a large bowl, combine sifted flour, sugar, ginger, baking powder, and salt. Create a well in the center and add stout, egg, and butter. Mix until just combined.
  • Distribute the muffin mixture evenly among the greased pans. Bake for 15 minutes, or until a toothpick inserted into the centers comes out clean. Transfer to a wire rack to cool slightly.
  • For the caramel sauce, combine sugar, cream, and butter in a saucepan over low heat. Stir until sugar dissolves. Simmer and cook for 10 minutes until slightly thickened, stirring occasionally.

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