Sticky gingerbread

There’s a theme here.. more gingerbread, by conincidence.
These are lovely and moist and easy as with most muffins. They are lovely warm of course and even with a bit of custard, yum.

250g sf flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
pinch of grated nutmeg
150g soft light brown sugar
2 tbs golden syrup
1 tbs black treacle or molasses (I had treacle)
85g butter, cut into small pieces
175ml milk
1 egg lightly beaten

Oven at 190 degrees, grease 10 cups of a 12 cup muffin tin
Mix the flour, bicarb, salt, ginger, cinnamon, nutmeg and sugar in a large bowl.
Put the golden syrup, treacle, butter and about 1/3 of the milk in a saucepan and heat gently until the butter has melted and it’s all blended together then stir in the rest of the milk followed by the egg (let it cool a little before egg goes in – although the milk should cool it down).
Add the dry ingredients, and combine. Spoon into the muffin tin and back for about 20 minutes or until well risen and firm to touch.
Cool in the tin for about 10 minutes before turning out.