These ginger and sultana muffins are a fantastic recipe that is easy for adults and kids to make. The addition of the ginger and the spices gives these muffins a lovely flavour which is offset nicely by the sour of the buttermilk.
Line a 12 cup muffin tray with paper muffin cups. Preheat oven to 180 degrees C.
Sift flour, ginger, bicarb soda, ground cinnamon and ground cloves, set aside.
In a the bowl of an electric mixer, beat sugar, honey and oil on medium speed until well combined. Beat in egg whites one at a time until the mixture is light and fluffy. Alternate folding the flour mixture and buttermilk into the sugar mixture.
Stir in the ginger and sultanas. Spoon into muffin cases. Fill the muffin cases about 2/3 full. Do not over fill.
Bake for about 20 minutes or until a skewer comes out clean. Remove from oven and allow to cool for 5 minutes. Remove muffins from the tray and allow to cool completely on a wire rack.