Gingerbread Cakes

Do you like Ginger-Snaps, but aren't a fan of the hardness and crunch of the cookies? Try on of these!
This is a muffin that has the exact same flavor as those gingersnap cookies, but moist and light.

Cakes:
1 3/4 C flour
1/2 C brown sugar
1 t baking soda
2 t ground ginger
1 t ground cinnamon
1/2 salt
1/4 t ground cloves
1/2 C butter, melted
1/2 C boiling water
1/4 C honey
1/4 C molasses
1 egg, slightly beaten

Heat Oven to 350 degrees. Place paper cups in a 12-cup muffin pan.
In large bowl, mix together all dry ingredients. Then, add butter, honey, molasses and egg.
Bake 20-25 minutes, or until toothpick comes out of center, clean.