Preheat the oven to 180°C (160° fan) gas 4.
Grease a 12-hole muffin tin.
Sift the flour, sugar, baking powder and spices into a mixing bowl.
Beat together the eggs, honey, ginger syrup and butter until smooth.
Stir into the dry ingredients.
Add the water and chopped ginger and stir well until combined.
Divide between the muffin tins and bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean.
Leave in the tins for 10 minutes then place on a wire rack to cool.
Sift a little icing sugar over the muffins just before serving.