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Preheat oven to 350°F. Line mini muffin pan with muffin liners.
In a small bowl, whisk together milk and vinegar. Allow to sit for 5 minutes.
In a medium bowl, combine sugar, flour, baking soda, cinnamon, ginger, salt and nutmeg in a bowl.
In a separate bowl, mix the egg, molasses, melted butter, and milk mixture together.
Add the dry ingredients to the wet ingredients and stir until just blended.
Using a piping bag or ziplock baggie, fill mini muffin liners about ¾ full.
Bake for 8 to 10 minutes or until a toothpick comes out clean. Be careful not to overcook the muffins, as they can dry out easily.