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 !