2 1/2cupsall-purpose flour, spooned and levelled (300g)
3/4cup + 1 Tablespoonlight or dark brown sugar, (160g)
1teaspoonbaking powder
2teaspoonground cinnamon
1teaspoonground ginger
1/4teaspoonground cloves
1/4teaspoonsea salt
2largeeggs
1teaspoonvanilla extract
1/3cup + 1 Tablespoonvegetable or canola oil, (100ml)
5Tablespoonshoney, or golden syrup
2TablespoonsFancy molasses , not blackstrap (or use 2 Tbsp. more honey)
1/3cup + 1 Tablespoonmilk, (100ml)
Powdered sugar, for garnish
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Instructions
Preheat your oven to 350° F (not fan assisted) Grease or line 12 muffin cups. (I used paper liners, but the muffins didn't stick at all to them, so I suspect you'd have no trouble with just greasing the pans).
In a large bowl combine the flour, sugar, baking powder, cinnamon, ginger, cloves and salt.
In another bowl combine the eggs, vanilla extract, oil, honey, molasses and milk.
Add the wet ingredients to the dry and mix with a rubber spatula just until combined. Don’t over-mix.
Evenly distribute the batter among all muffin cups (I only got 11 muffins. I filled the empty muffin cup 2/3 full with water before baking to ensure even baking, and bake in the pre-heated oven for about 20-30 minutes, or until a tester comes out clean. (Baking time will vary based on oven/pan and size of muffins).
Garnish with a generous dusting of icing sugar.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!