Hokey Pokey Muffins

Gently heat the first measure of sugar with water and vinegar until sugar dissolves. Add golden syrup and continue cooking until a drop of the mixture forms a brittle ball when dropped in cold water. Remove from heat, add baking soda and stir gently while mixture froths. Pour onto greased tin foil, leave to set, then break into small pieces. Whisk oil, sugar, egg and milk together. Add hokey pokey and remaining ingredients and mix until just combined. Three - quarters fill well greased muffin tins and bake at 190 C for 20 minutes. Makes 9.