Gingerbread Muffins
80 g margarine
50 g sugar
1 egg
30 g dark syrup (e.g. Dansukker)
1 tsp vanilla extract
125 g flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
50 ml milk
Icing:
100 g powdered sugar
A little bit of water
Start by creaming together the soft margarine and sugar, then add the egg. Mix well before adding the syrup, vanilla extract, milk, and dry ingredients.
Place the batter in paper liners, making sure to fill the cups only up to 2/3 full, as the cakes will rise during baking. Bake at 180°C for 20 minutes or until a cake tester comes out clean when inserted into the center of the cakes.
Let the cakes cool, then decorate with a thick icing and cake decorations.