Gingerbread Muffins

Ingredients:

1 Cup (240g) Rapeseed oil (Rapsolja)

1 ½ Cup (300g) Granulated Sugar (Strösocker)

1/2 Cup (100g) Light Muscovado Sugar (Ljust Muscovado Socker)

4 Large Eggs (Ägg)

1 Cup (2dl) Creme Fraiche

3 Cups (480g) Pastry Flour (Mjöl. jag använder Patisserie)

2 tsp (tsk) Baking Powder (Bakpulver)

1 tsp (tsk) Baking Soda (Bikarbonat)

1 Tbsp (Msk) Cinnamon Ground (Kanel Malen)

1 Tbsp (Msk) Ginger Powder (Ingefära Pulver)

½ Tbsp (Msk) Cloves (Nejlikor Malda)

3 Tbsp (Msk) Vanilla Sugar (Vaniljsocker)

1 tsp (tsk) Salt

Glaze

4 Tbsp (Msk) Maple Syrup

2 Cups (5dl) Powdered Sugar (Florsocker)

8 Tbsp (Msk) Water (Vatten)

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 it in three batches

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

For the Glaze. Mix maple syrup, powdered sugar and water.

Drizzle over muffins. I put some sprinkles on mine !