50 g margarine
3 tbsp milk
75 ml Dansukker Cane Sugar Granulated or Granulated Sugar
1 egg
1/2 tsp baking powder
1 tbsp potato starch
125 ml plain flour
1 1/2 tsp gingerbread spices

To decorate
150 g natural Philadelphia cream cheese
100 ml Dansukker Icing Sugar
3 ml freshly squeezed lemon juice
Fresh strawberries

Melt the margarine and add the milk. Heat through but do not allow to boil. Lightly whisk the egg with the sugar. Mix the flour, baking powder, potato starch and spices together and gradually add to the egg mixture, alternating with the milk.

If you leave the mixture in the fridge overnight, your muffins will form attractive pointed peaks (leave the filling off until you bake the muffins).

Spoon the mixture into paper cases on a baking tray or in a muffin pan. Bake in the centre of the oven at 225 °C for approx. 12 minutes.

Beat together the cheese, icing sugar and lemon juice. Pipe a ring of icing around the muffins. Remove the stalks from the strawberries and place one on top of each muffin. Pipe a dollop of icing on top of the strawberry.