*Magnificent Ginger Muffins*
Makes one dozen medium, or six mega

Moist and delicious and stogged full of tasty bits of preserved stem ginger and chopped dried apricot.  The lemon drizzle is the perfect topping.  Yummo!!

3 1/2 ounces butter, softened
4 ounces light muscovado sugar
3 TBS black treacle
3 1/2 ounces milk
2 TBS ginger syrup (from the jar of stem ginger)
1 large egg
5 ounces plain flour
1 TBS ground ginger
2 tsp ground cinnamon
1 tsp bicarbonate of soda
6 stem ginger balls, drained from the syrup and coarsely chopped
3 ounces dried apricots, chopped
Drizzle Icing:
2 ounces freshly squeezed lemon juice (about 1/4 cup)
1 cup icing sugar, sifted
2 tsp butter

Pre-heat the oven to 180*C/375*F.  Line your preferred muffin pans with some paper liners.  Set aside.

Place the butter, sugar and dark treacle in a measuring jug and warm in the microwave on high for about 2 minutes, just until everything has melted together.  Whisk in the milk and the ginger syrup.  Beat in the egg.

Sift the flour, spices and soda together in a large bowl.  Add the chopped ginger and dried apricots.  Stir to coat them with the flour.  Add the wet ingredients all at once and stir together only to blend.  Spoon into the prepared muffin cups.

Bake for 20 to 25 minutes, until well risen and firm.

Make the drizzle icing by putting all the ingredients into a microwavable bowl.  Place in the microwave and heat for 30 seconds or so.  Whisk together really well to blend.  Drizzle over the warm muffins.