John Myers
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Gingerbread Muffin
The perfect gingerbread muffin recipe with a picture and simple step-by-step instructions.
Muffin:
- 250 g Flour
- 2 tsp Baking powder
- 2 tsp Ginger bread spice
- 2 tbsp Cocoa powder
- 150 g Honey
- 75 g Cane sugar
- 75 g Butter
- 4 tbsp Milk
- 2 Eggs
Glaze:
- 30 ml Cream
- 1 tsp Honey
- 30 g Chocolate 70% cocoa
- 40 g Milk chocolate
Muffin:
- Mix the flour, baking powder, cocoa and gingerbread spice together.
- Heat the honey, sugar, butter and milk in a saucepan and allow to cool again and fold in the eggs. Then stir in the flour mixture quickly.
- Fill the dough evenly onto the muffin tins and bake in the preheated oven with top and bottom heat at 160 ° for approx. 20 – 25 minutes.
Glaze:
- Bring the cream and honey to the boil and stir in the chopped couverture.
- Let the icing cool down a bit and spread over the muffins.
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