Ginger Gems

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly.

Cream together the sugar and Crisco in a large bowl until light and fluffy, about 2-3 minutes.

Beat the eggs in a separate small bowl, then add to the creamed mixture and stir until well combined.

Sift together the flour, baking powder, and salt in another bowl to combine evenly.

Add half the flour mixture to the creamed mixture and stir until just combined. Pour in the milk and stir, then add the remaining flour mixture and stir until a smooth batter forms.

Fold the chopped preserved ginger into the batter gently using a spatula until evenly distributed.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes until golden brown on top and a toothpick inserted into the center comes out clean.

Allow the gems to cool in the tin for 2-3 minutes before turning out onto a wire rack to cool completely.