I love baking muffins. Actually I love baking anything that is tasty but most of all I love baking things that are super quick and super easy to make.
I recently purchased Sarah Rainy’s three ingredient cookbook and I was super excited to try something out.
Most of the recipes contained some form of a meat based product, like the sticky popcorn contained melted marshmellows, so that was out of the question.
I did however come across a very simple and easy three ingredient recipe that I could make with my eyes closed and for some apparent reason that was unknown to me I somehow had a tin of stoney gingerbeer in the fridge.
If that wasn’t a sign from the universe to try out this recipe, than I am not sure what is.
The recipe itself was easy to make and it tasted delicious. Even my parents were lost for words, they could not believe that it contained gingerbeer in.
- 300g x self raising flour, sifted.
- 150g x castor sugar.
- 1 x 330ml tin ginger beer.
- In a bowl, mix together the self raising flour and castor sugar.
- Pour in the gingerbeer and whisk till there are no lumps of flour in the batter.
- Fill a lightly greased muffin tin with 12 holes ¾ of the way.
- Pop into a preheated oven.
- Bake at 180 degrees for 20 – 30 minutes or until the cake tester comes out clean.