Gingerbread muffins

Gingerbread muffins with fluffy frosting and red, festive lingonberries. Bake these tasty mini muffins in small decorative cake cases.

About 24 mini muffins

approx. 1 hour

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3 eggs
150 g Dansukker Brown Sugar
150 ml rapeseed oil
135 g plain flour
4 g ground cinnamon
1 g ground ginger
1 g ground cloves
3 g bicarbonate of soda
3 g salt
75 g frozen lingonberries
3 g corn starch

200 g cream cheese
40 g Dansukker Organic Light Syrup
40 g Dansukker Organic Icing Sugar

frozen lingonberries


Set the oven temperature to 175°C, fan.

Beat the eggs and sugar until fluffy. Fold in the oil. Combine the dry ingredients and fold into the mixture.

Combine the lingonberries and corn starch in a bowl. Spoon the gingerbread mixture into 24 mini muffin cases, filling them 2/3 full, and press the lingonberries on top.

Bake in the lower part of the oven for approx. 8-10 min. Allow the muffins to cool while preparing the frosting.

Beat the cream cheese until smooth and add the syrup and icing sugar. Beat until the frosting is thick and put it in a piping bag with your chosen nozzle. Pipe the frosting onto the muffins and decorate with frozen lingonberries.

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