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 !