*Spicy Gingerbread Muffins*
Makes 12 large muffins

Huge and moist and chock full of the spicy gingerbread flavour that we all love so much!

200g of dark  brown sugar (1 cup packed)
350g of plain flour (2 1/2 cups)
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground cardamom
1/2 tsp salt
1 large free range egg
125ml of mild molasses ( 1/2 cup, or a mixture of dark and light treacle to make up the same)
250ml of buttermilk (1 cup)
125g of butter (1/2 cup)
softened butter or lemon curd for spreading

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 12 cup large muffin tin, or line with paper liners.  Set aside.

Place the butter and molasses into a small saucepan and heat over gentle heat until the butter has melted and the two are amalgamated.  Set aside.

Sift the flour into a bowl.  Whisk in the sugar, soda, cinnamon, ginger, nutmeg, cloves, allspice, cardamom and salt.  Whisk the buttermilk and egg into the molasses mixture.  Add this all at once to the dry ingredients.  Fold together to just moisten.  Spoon into the prepared muffin cups, filling about 3/4 full.

Bake for 20 to 25 minutes until well risen and the tops spring back when lightly touched or a toothpick inserted in the centre comes out clean.  Let stand in the muffin cups for about 5 minutes before removing to a wire rack.  Serve warm with butter or lemon curd for spreading.