1 3/4 c. self-rising flour
1/2 tsp. baking soda
½ tsp. salt
2 tsp. ground ginger
1 tsp. ground cinnamon
Pinch of freshly grated nutmeg
¾ c. light brown sugar
2 TB. Light corn syrup
1 TB. Molasses
7 TB. Butter, cut into small pieces
¾ c. milk
1 egg, lightly beaten
1. Preheat the oven to 375. Grease 10 muffin cups.
2. Mix the flour, baking soda, salt, ginger, cinnamon, nutmeg, and sugar in a large bowl.
3. Put the corn syrup, molasses, butter and about one-third of the milk in a small saucepan. Heat gently until the butter has melted. Stir with a fork until the syrup and molasses are blended, then stir in the rest of the milk, followed by the egg. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
4. Spoon the batter in the prepared cups, dividing evenly. Bake in the oven for about 20 minutes, or until well risen and firm to the touch. Cool in the pan for 10 minutes and then turn onto wire rack.