For 12

225g (8 oz.) plain Flour
1 ½ Teaspoons Baking Powder
1 teaspoon Ground Ginger
½ Teaspoon Bread Soda
1 large orange (or 2 medium)
3 Pieces of preserved Stem Ginger (in syrup)
2 Cooking Apples (peeled cored and diced)
75g (2 ½ oz.) Caster Sugar
1 Egg
60g. (2 oz.) Butter-melted
200ml (7 oz.) (approx) Buttermilk
2 Tablespoons slivered Almonds

Heat oven to 200C 400F gas 6

Take the zest from the orange and squeeze the juice.
Make this up to 250ml (9 oz.). with the Buttermilk
Chop the ginger into little dice
Whip together the egg, melted butter, and buttermilk and Orange .
Stir in the chopped ginger.
Mix the flour, baking powder, bread soda ground ginger and sugar in a bowl.

Make a well in the centre and pour in the liquid ingredients and the diced apple.
Incorporate them together gently.
(Do not beat to keep the mixture light.)
Spoon the mixture into each muffin case.
Sprinkle the slivered almonds on top
Bake at the set temperature for 15 minutes.

Let them cool before taking them from their cases.