Gingerbread muffins

This is an adaptation of my Great Great Auntie Alice's gingerbread recipe. I'm lucky enough to have her hand-written recipe notebook, dated December 1912 (not sure about the tongue omelette recipe though - no jokes please). I've given it a modern twist by 'borrowing' Nigella's idea for the muffins. I'm sure she won't mind! The spices make it quite Christmassy so ideal at this time of year, especially when baked in festive gold cases. Makes 12.

Preheat oven to 180C. Line a 12 hole muffin tin with cases.

Sift flour, bicarbonate of soda, baking powder and spices into a large bowl.

Beat the egg and sugars in a smaller bowl or jug, using the whisk to break up any sugary lumps. Add the milk, oil, syrup and treacle. Mix well then add wet ingredients to dry. Stir but don't overmix. The mixture should be wet but lumpy.

Pour or spoon the mixture into the cases and bake for about 20 minutes. The tops should be dry but the middle should still be a bit wobbly. These keep well and actually improve over a few days.