December 20, 2019

Did yesterday's food video get you hungry? No worries! The 20th surprise of our calendar is a gingerbread muffin/cupcakes recipe. Them are so sweet and moist they don't even need any frosting on top. This recipe uses decilitres (1 dl = 0,1 litre).

Gingerbread muffins

75 g butter
1 ½ tbsp. gingerbread spice mix
3 dl wheat flour
1 1/2 dl sugar
1 tbsp. vanilla sugar
1 ½ tsp. baking soda
200 g crème fraîche
1 dl dark syrup 
 ½ dl cream

muffin cups 

Yield: 12 muffins, depending how big you want them

Preheat oven to 225 °C. Melt the butter and mix it with the gingerbread spice, and let it cool down. In another bowl, mix all the dry ingredients (flour, vanilla sugar, baking soda) together. Add the sugar,
crème fraîche and dark syrup to the butter & spice and mix well together. Then add the flour to the mix and work it to an uniform dough. Place the dough into muffin cups and bake in the oven for 12–15 minutes.

You can dust these muffins with powdered sugar, or make any frosting you wish. Here, I just used colored whipped cream, as I am a bit lazy... I just want to eat these as fast as possible!