Every Christmas morning I make Gingerbread Muffins, which are greedily eaten whilst sipping Champagne (if you cant be extravagant at Christmas when can you!).  As my only reference for Thanksgiving on a culinary level was Christmas, I felt an adaptation of my Christmas morning essential would fit quite well, and they did!   

Thanksgiving Gingerbread & Maple Muffins

• 250g all purpose flour
• 1/2 tsp bicarbonate of soda
• 1 tsp baking powder
• 1 1/2 ts ground ginger
• 1 tsp ground cinnamon
• 1 egg
• 100g soft brown sugar
• 150ml milk
• 6 tbsp vegetable oil (I used canola oil)
• 8 tbsp maple syrup

1. Oven to 380 F /200 C and get your 12 bun muffin tray ready with muffin papers
2. Mix all of the dry ingredients: flour, bicarb, baking powder, ginger, cinnamon
3. Whisk the egg and the sugar together
4. Mix the milk vegetable oil and maple syrup (tip: if you do the oil first then use the same measuring spoon the syrup will just fall off the spoon) into the egg mixture
5. Mix the dry and wet together being careful not to over mix- lumpy batters lead to lighter muffins!
6. Fill the muffin cases- I use an ice cream scoop.
7. Bake for approximately 20 minutes till the tops are dry.  The inside will be fabulously sticky!