Ginger Muffins Recipe

• 1¾ cups Maida
• 1 tsp Baking Powder
• 1 tsp Soda Bicarbonate
• 2 tsp Ginger Powder
• 1 tsp Cinnamon Powder
• ¼ tsp Nutmeg Powder
• ¾ cup Brown Sugar
• 2 Eggs (beaten)
• ½ cup Milk
• 50 g Butter (melted)
• 100 g crystallized Ginger (diced)
• 1 tbsp Ginger (grated)
• 50 g crystallized Papaya (diced)
• 50 g Raisins
• ¼ tsp Salt

• Preheat oven to 180 °C.
• Line 12 paper cups in a baking tray.
• Sift flour, cinnamon powder, ginger powder, nutmeg powder, baking powder, soda, and salt together in a large bowl.
• Beat butter, brown sugar, and eggs in a separate bowl until smooth and foamy.
• Stir in flour mixture, along with crystallized ginger, papaya, and grated ginger.
• Pour milk and stir until well combined.
• Pour the batter into paper cups filling up to three-fourths.
• Top with raisins.
• Bake for 20-25 minutes, until golden.
• Serve warm.