Gingerbread muffins

Name: Gingerbread muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g pitted, dried dates; 100 g dried figs; 350 g Flour; 1 package Baking Powder; 1 pinch Salt; 2 TABLESPOONS Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 TEASPOON Gingerbread spice; 2 Eggs (size M); 1/4 l Buttermilk; 6-7 TABLESPOONS Oil; 250 g Icing sugar; 4-5 Tbsp Cherry nectar; 7-10 Tbsp silver sugar beads; 24 golden paper muffin cuffs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g pitted, dried dates
100 g dried figs
350 g Flour
1 package Baking Powder
1 pinch Salt
2 TABLESPOONS Sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 TEASPOON Gingerbread spice
2 Eggs (size M)
1/4 l Buttermilk
6-7 TABLESPOONS Oil
250 g Icing sugar
4-5 Tbsp Cherry nectar
7-10 Tbsp silver sugar beads
24 golden paper muffin cuffs

Directions

1
Cut 100 g dates and figs into small pieces. Put flour, baking powder, salt, sugar, lemon zest and gingerbread spice into a mixing bowl and mix well. Add eggs, buttermilk and oil and mix to a smooth dough with the whisk of the hand mixer. Knead dates and figs. Place 2 paper sleeves in each of the 12 troughs of the muffin tin. Spread the dough evenly with a tablespoon.
2
Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove from the oven and let cool on a cake rack. Cut out small stars from the remaining dates. Mix icing sugar and cherry nectar to a thick icing. Spread over the muffins and decorate with stars and pearls