Snappy Ginger Muffins
rec.food.baking/Johnson (1999)
Makes 20 standard-size muffins

1/2 cup vegetable oil
1/4 cup sugar
1/4 cup brown sugar
1 cup molasses
1 egg
3 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1 cup water

In bowl beat the oil and sugar. Beat in molasses and egg. Combine the dry ingredients; stir into the molasses mixture alternately with the water. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes.