For the muffins:
2 c. all-purpose flour
pinch of salt
1 tsp. baking powder
2 tsp. ground ginger
pinch of allspice
8 Tbsp. butter
1/2 c. light corn syrup
1/2 c. molasses
1/2 c. dark brown sugar
2 eggs, beaten
1/2 c. milk
1/2 c. raisins
For the icing:
1/2 c. confectioners’ sugar
1/4 c. cocoa powder
5 tsp. water (approximate)
Preheat oven to 350°F/180°C. Grease a 12-c. muffin pan with shortening or use paper liners.
In a medium bowl, sift together the flour, salt, baking soda and spices.
In a 1- or 2-qt. sauce pan, combine the butter, corn syrup, molasses and brown sugar. Melt the ingredients over low heat.
Make a well in the center of the flour mixture and pour in the melted butter mixture. Combine lightly.
Add the eggs, milk and raisins and combine until just incorporated.
Divide the batter among the muffin cups and bake for 20 - 25 minutes.
While muffins are baking, prepare the icing. Combine confectioners’ sugar, cocoa powder and water in a small bowl and set aside. If icing is too thick, add a little more water, 1 tsp. at a time.
Remove muffins from the oven and cool on a wire rack for 5 - 10 minutes.
Remove muffins from the pan and drizzle with icing while still warm.