Age: 1 year +
Christmas cookies are among those little details that contribute to the atmosphere of the holiday with a unique aroma and sweet taste. The gingerbread cookies are the absolute classic, but you need to cook them in advance – they get better with time. Meanwhile, you must exercise great will to save them until Christmas. So why not make Christmas muffins?
This year I decided to do just that. I`ve already made gingerbread cookies twice and they kept disappearing without a trace after a day or two. To keep the third portion until the holiday, I decided to try the Christmas muffins. I took the gingerbread cookies recipe and perfected it to suit the muffin consistency. I also chose the products so my little daughter could try the muffins as well. I decided to decorate some of them with icing – I didn`t offer these to the little one, but we grown-ups are people as well.
The experiments didn`t stop here. The silicone muffin cups weren`t good enough for my taste so I baked some of the dough in my daughter`s silicone smiling face mat. I will certainly use it for other muffins and cookies, as the result was quite spectacular.
How did the Christmas muffins eventually turn out, you would probably ask? Let’s start by saying that a few hours after I took them out of the oven, they were gone. They were soft and fabulously delicious, and the unique Christmas flavor was just what we needed to start with the Christmas decoration. But this is a story for another post. Now let’s see how you can prepare the muffins…
What you`ll need:
250 g flour
1 cup milk
50 g honey
50 g coconut sugar
50 g butter
1 tsp. baking powder
½ tsp. baking soda
pinch of salt
mix of spices – ginger, nutmeg, cardamom, cinnamon, cloves
50 g finely grounded walnuts (optional)
For the icing
1 egg white
200-300 g powdered sugar
1tsp. lemon juice
How to cook it:
Preheat the oven to 180° and prepare your muffin cups – I used 9 silicone muffin cups and the smiling face baby silicone mat.
In a bowl sift the flour and add the baking powder, baking soda, salt and spices.
Mix the honey, butter and the sugar in a fireproof pot and heat slightly. Stir with a wooden spoon or spatula until everything is mixed well. Remove from the stove.
In another bowl, whisk the egg and add the milk. Pour the honey mixture into the egg mixture and stir with a spoon.
Add the liquid mixture to the dry ingredients and stir with a spoon.
Transfer the batter in the muffin cups (fill up to ¾ of the cups) and bake for about 25 minutes.
Whisk the egg white and lemon juice. Spoon by spoon add the powdered sugar until the mixture gains the consistency of a thick and smooth cream. Use a pastry syringe and your fantasy to decorate.