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GINGER MUFFINS

1/2 cup margarine
1/4 cup golden syrup
1/4 cup sugar
2 eggs
1 cup milk
1 tsp grated lemon rind

2.1/2 cups self-raising flour
1/4 tsp baking soda

1 tsp cinnamon
1 tsp mixed spice
1 Tbsp ground ginger

Preheat oven to 430F, prepare pans. Blend together the margarine, golden
syrup, molasses and sugar then beat in the eggs and milk. Combine the dry
ingredients then mix them into the wet mix. Spoon into pans and bake for 20-25
mins. Makes 10.

Variations:

Ginger and Apple: Reduce the milk to 1/2 cup and add 1 cup diced
cooked or grated raw apple to the wet mix.

Ginger and Sultana: Add 1/2 cup sultanas to the wet mix.

Chunky Ginger: Add 1/4 cup chopped mixed peel and 1/4 cup crystallized
ginger to the wet mix.

Raisin and Walnut Ginger: Add 1/2 cup chopped raisins and 1/2 cup
chopped walnuts/pecans to the wet mix.

Ginger and Chocolate: Add 1 cup chopped chocolate or 1 cup chocolate
chips/drops/bits to the wet mix. Omit the lemon rind.

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