You can use this batter in any-sized tin - I used stars and mini muffins here. If you're not keen on the cardamom flavour just leave it out.

2 c flour (I used gluten free)

1 tsp baking soda

1 c granulated sugar (I used organic golden)

3 tsp ground ginger

1 tsp ground cardamom

2 Tbsp maple, golden or rice syrup

100g butter (I used non-dairy Olivani)

2 eggs

1 c milk (I used rice)

Preheat oven to 200C. Grease your tins - equivalent of 12 muffins/gems or 24 mini muffins.

In a large bowl mix all the dry ingredients.

In a small saucepan melt the sweetener and butter. Remove from heat and leave to cool slightly before adding eggs and milk. Whisk well.

Pour into dry ingredients and mix gently till just combined. Don't overmix.

Distribute batter evenly between your tins, about two-thirds full.

Bake for around 10-12 minutes or until muffins are cooked through. Leave to cool in the tins for a few minutes before transferring to a wire rack to cool completely. You'll probably have to bake three batches of mini muffins.

Dust with icing sugar if desired.