- ½ cup vegetable oil
- 1 ½ cups Steen’s 100% Pure Cane Syrup
- 1 egg, beaten
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda dissolved in ¾ cup boiling water
Preheat the oven to 350 degrees. Lightly grease the muffin tins. Combine the oil, syrup and egg in a mixing bowl and whisk to blend. Sift the dry ingredients into a bowl and set aside. Have the hot water/baking soda mixture at hand. Add the dry ingredients to the oil/syrup/egg mixture alternately with the hot water mixture. Begin and end with flour mixture. Fill the muffin tins about ¾ full with the cake batter and bake until a tester comes out clean, about 20 minutes. Let cool for a few minutes before removing from the muffin tins. Serve with whipped cream or ice cream.
