• 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.