Gingerbread Muffins



Ingredients:

 

1 Cup (240g) Rapeseed oil

 

1 ½ Cup (300g) Granulated Sugar

 

1/2 Cup (100g) Light Muscovado Sugar

 

4 Large Eggs

 

1 Cup (2dl) Creme Fraiche

 

3 Cups (480g) Pastry Flour

 

2 tsp Baking Powder

 

1 tsp Baking Soda

 

1 Tbsp Cinnamon

 

1 Tbsp Ginger

 

½ Tbsp Cloves

 

3 Tbsp VanillaSugar

 

1 tsp Salt

 

Glaze

 

4 Tbsp Maple Syrup

 

2 Cups Powdered Sugar

 

8 Tbsp water

 

Set our oven to 160c FAN or 175c regular (350F)

 

Mix oil and sugars. Add eggs one at a time and mix well. Add Creme Fraiche and mix well.

 

Mix all dry stuff in a bowl and add in three batches

 

When everything is mixed scoop into muffin moulds and bake for 25 minutes.

 

Mix maple syrup, powdered sugar and water. Drizzle over muffins. I put some sprinkles on mine !