Chocolate Spice Muffins

Ingredients

• 150 g honey
• 100 g brown sugar
• 70 g butter
• 3 tbsp milk (3.5 % fat)
• 2 Eggs
• 250 g flour
• 0.5 packet Baking powder
• 1 pinch Cardamom
• 0.5 tsp cloves powder
• 1.5 tsp cinnamon
• 1 tsp gingerbread spice
• 100 g chopped almonds
• 2 tbsp cocoa powder
• 250 g pineapple jam
• 1 tbsp powdered sugar
• 50 g candied pineapple

Instructions

1. 1.

   Warm honey with sugar, butter and milk until the sugar dissolves. Let cool. Sift flour with baking powder. Add spices and cocoa. Stir mixture into cooled honey batter. Beat in eggs. Fold in almonds.

2. 2.

   Line a muffin tin with paper liners. Fill a piping bag with a small nozzle and pipe batter thinly onto the bottom and sides of each cup, filling about 2/3 full. Spoon 1 tsp jam into each. Pipe a top layer; keep cups only two‑thirds filled. Bake at 180 °C (fan 160 °C) on middle rack for 20–25 minutes.

3. 3.

   Remove muffins, let cool slightly, lift from tin. Before serving decorate with candied pineapple stars and dust with powdered sugar.