Gingery ginger muffins

I threw a couple of batches of muffins together this evening.  The beauty of muffins is in the speed of preparation for me. They can be whipped up and baking within 5 or so minutes.  This recipe was adapted from one that was in an American community church recipe book that I received years ago, and which I’ve turned into muffins.

280g (10oz) plain flour
10ml (2tsp) baking powder
2.5ml (1/2tsp) bicarbonate of soda
2.5ml (1/2tsp) salt
5ml (1tsp) ground ginger
5ml (1tsp) ground cinnamon
85g (3oz) Demerara sugar
1 egg
90ml (3floz) corn oil
90ml (3floz) black treacle
30ml (2tbs) honey
180ml (6floz) milk

1. Preheat the oven to 190 Celsius / gas mark 5.
2. Line a muffin tin with 12 foil cases (foil cases keep the cakes more moist).
3. Sift together the flour, baking powder, bi-carb, salt, ginger & cinnamon. Stir in the sugar.
4. In a separate bowl/large jug, beat the egg then mix in the oil, black treacle, honey & milk.
5. Add the wet ingredients to the dry and stir to combine, making sure there are no pockets of flour left at the bottom of the bowl.  Do not beat, but stop mixing when fully combined.
6. Immediately spoon the mixture (or pour into a jug and then pour it from there) into the cases.
7. Bake for 20-25 minutes until a cocktail stick comes out clean when inserted into the centre muffins.

You can eat them plain, when still warm from the oven.
Alternatively, why not mix some lemon juice / ginger syrup with some icing sugar and drizzle this over the top of the cakes?
You can also add some chopped, crystallised ginger to the mix before baking.