Gingerbread Muffins

For the gingerbread muffins, heat the honey, sugar and vanilla sugar until the sugar has dissolved. Add milk and butter and mix well.

Mix rye and wheat flour, baking powder, gingerbread spice and cocoa powder.

Now first add the honey mixture, then the eggs and finally the almonds to the dry mixture. Preheat the oven to 175°. Fill small muffin tins 2/3 full and bake the gingerbread muffins for about 10 minutes.

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