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500 ml flour
250 ml sugar
10 ml cinnamon
5 ml allspice
5 ml ginger powder
2.5 ml nutmeg
5 ml baking powder
60 ml butter, melted
15 ml vanilla essence
125 ml LANCEWOOD® Double Cream Plain Yoghurt
180 ml milk
Preheat the oven to 180°C. Whisk the flour, sugar, cinnamon, allspice, ginger powder, nutmeg and baking powder together. Add the melted butter, vanilla essence, LANCEWOOD® Double Cream Plain Yoghurt, eggs and milk to the bowl and whisk together until combined. Spray the muffin pan with non-stick spray and fill each cup evenly with mixture. Bake for 20 – 25 minutes until golden brown and a skewer inserted comes out clean. Serve warm.
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