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Author Notes: Gingerbread muffins allow you to bascially have cookies for breakfast. The spiceblend Germans call Lebkuchengewürz is hard to find here but there is an excellent recipe for it here: https://food52.com/blog/14940-how-to-make-elisenlebkuchen-practically-flourless-german-gingerbread
You can use whatever nuts you have on hand, I have used cashews and a mix of cashews and almonds before. Walnuts are probably delicious, too.
I also made them with date sugar for the first time today and it worked out great. —Vera Kern
- 125 grams butter
- 150 grams all purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/2 tablespoons Gingerbread spice (see comment)
- 90 grams raisins
- 2 tablespoons amaretto (optional)
- 100 grams chopped nuts
- 2 eggs
- 80 grams sugar
- 300 grams yogurt
- Prepare a muffin pan by either greasing it or with muffin cups.
- Preheat oven to 350°F/180°C.
- Melt the butter in a small pot or the microwave. I like to let it brown a bit for extra flavor.
- In a small bowl mix the raisins with the amaretto. Put a side to let them soak.
- In a bowl large enough to hold all your ingredients, mix the flour, gingerbreadspice, baking powder and chopped nuts.
- In another bowl, mix the eggs, sugar and yogurt.
- Add the raisins with any amaretto that hasn't been soaked up into the dry ingredients. The flour will absorb some of their liquid and prevent them from sinking to the bottom.
- Pour the liquid mixture and the butter into the big bowl and mix with the dry ingredients until you have a batter.
- Fill muffing pan evenly and bake for 25 min.
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