Gingerbread Muffins



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




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 !