Easy Spiced Gingerbread Muffins

280 grams plain flour
3 teaspoon baking powder
150 grams light brown sugar
120 Millilitres Vegetable oil
240 Millilitres buttermilk or use 240 millilitres of whole milk with a tablespoon of lemon juice.
1 large egg
2 teaspoon ground ginger
0.5 teaspoon ground nutmeg
0.5 Teaspoon ground cinnamon

Preheat your oven to 220º C and line a 12 hole muffin tin with cupcake liners. If you have two muffin tins, this is ideal as you can put a muffin liner in every other hole so the muffins bake evenly.
In a large bowl, mix the flour, sugar and baking powder together with the nutmeg, ginger and cinnamon.
In a large jug or bowl mix together the buttermilk, vegetable oil and egg.
Whisk the wet ingredients into the dry ingredients. Mix until only just combined, taking care not to overmix.
Distribute the mix between the muffin wrappers. You can use an ice cream scoop for even muffins, or just use a spoon. Whatever works for you!
Bake for 5 minutes, then reduce the oven temperature to 175º C and bake for a further 10-12 minutes. The muffins are ready when they're golden on top, and when you insert a toothpick into the muffin it will come out clean.