Ginger bread muffins 

1 cup strong black tea set aside
3 eggs
½ cup normal sugar
Beat till light n fluffy

Add:
1 cup oil slowly wihile the egg mixture is still beating than add 1/2 cup golden syrup. Beat till it nicely combined.

Add:
2 & 1/2 cups flour
2 tblsp fine ginger
1 tsp fine cinnamon
1 tsp fine nutmeg
1 tsp bi-carb
Take the black tea & add 1 tsp baking powder. Give a quick stir & pour over flour. Beat till nicely combined. Pour into prepared muffin or cupcake pans & bake at 180 for about 20 minutes. Once a bit cool drizzle over golden syrup and serve.

DATE MUFFINS
½ cup oil
2 eggs
1 ½ cups brown sugar
1 tsp vanilla essence
2 cups milk
Beat together
Then take
1 tsp salt
1 cup nutty wheat flour
1 ½ cups cake flour
2 cups digestive bran
1 cup chopped dates
2 tsp bicarb
Mix all together, add to above mixture and bake as for muffins.

CHEESE AND BABY MARROW MUFFINS

2 cups self raising flour sifted
2 small marrows grated
3/4 cup creamstyle sweetcorn
2 eggs beaten
1/2 cup olive oil
2 tbl water
3/4 cup chedder cheese grated

In a bowl add flour, marrow, sweetcorn, eggs, oil, water and cheese. Stir until all ingredients are well blended. Spoon into muffin pan and bake on 180 for about 20 to 25 min till done.

SAVOURY MUFFINS

1 egg
1 small tin sweetcorn
1 ½ cups flour
2 tsp baking powder
1 tsp salt
2 tsp ground jeero
¾ cup milk
¾ cup oil
3 tsp green masala
green dhania cut up

METHOD
mix all ingredients together, spray muffins pans and bake.

COURTESY KHATIJA EBRAHIM AND SISTER AMMARAH