Apricot and orange jam
400 g dried apricots
juice of 1 orange
100 water
300 g Dansukker Jam Sugar

Muffins
420 g honey
110 g Dansukker Organic Soft Brown Sugar
3 eggs
1 tsp ground ginger
2 tsp ground cinnamon
juice and zest of 1/2 orange, ideally untreated
150 ml whipping cream
500 g plain flour
2 tsp ammonium carbonate

Chocolate frosting
200 g dark chocolate
300 g butter, at room temperature
120 g Dansukker Icing Sugar
approx. 1 dl apricot and orange jam

Decoration
dried apricots

Start by making the apricot jam. Soak the apricots in water for at least 2 hours and then chop finely.

Mix the apricots, orange juice, water and jam sugar in a pan and boil while stirring for 10 minutes. Skim thoroughly. Pour into heated, thoroughly cleaned jars. Seal. Store in a cool, dark place.

Heat the oven to 175°C.

In a pan, heat the honey and the sugar until the sugar has dissolved. Allow to cool.

Beat the eggs and add the spices, orange juice, cream and cooled honey mixture. Stir together to make a smooth paste.

Combine the flour and ammonium carbonate, fold them into the batter and combine until smooth.

Pour the batter into muffin tins and bake in the bottom of the oven for 13-15 minutes. Leave to cool on a wire rack.

Prepare the chocolate frosting. Chop the chocolate and melt over a water bath.

In a bowl, beat the butter and icing sugar until fluffy. Stir in the chocolate and beat into a smooth mixture. Refrigerate for approx. 20 minutes.

Make a small hole in each muffin and pop a dab of apricot and orange jam in each hole.

Place the frosting in a piping bag and pipe onto the muffins. Decorate with a light sprinkling of dried apricot.