GINGERBREAD MUFFINS

9oz / 250g plain flour (ap)
1½ tsp /7.5ml baking powder
½ tsp / 2.5ml bicarb of soda
½ tsp / 2.5ml salt
1 tsp / 5ml each of ground ginger and cinnamon
1 egg
4-6oz / 110-170g soft brown sugar
3floz / 90ml vegetable oil
2-4 tbsp / 30-60ml black treacle
6floz / 180ml milk
4oz / 110g cinnamon chips (like choc chips) (optional)

Prepare muffin tins.
Preheat oven to 375-400°F / 190-200°C

In a large bowl sift together first 5 ingredients.
Stir in cinnamon chips.
In a second bowl beat egg, stir in sugar, oil and treacle, stir well until blended.
Add milk and stir briskly until well mixed.
Pour wet into dry and stir to combine.
Batter will be thinner than normal muffin batter.
Spoon into tins.
Bake approx 25 minutes until tops feel firm.

Can also be baked in 2 x lb loaf tins.