Ginger-Chocolate Muffin

Preheat the oven to 160°C (fan). Line a muffin tin with paper liners.

Finely chop the candied ginger, coarsely chop the walnuts and coarsely grate the marzipan.

In a large bowl, combine the flour, baking powder, baking soda, cocoa powder, cinnamon, ground cloves and lemon zest.

Stir the candied ginger, walnuts, grated chocolate and grated marzipan into the dry ingredients.

In a second bowl, lightly beat the egg, sugar, buttermilk, oil and rum until frothy.

Add the dry ingredients to the wet mixture and fold in briefly until no dry streaks of flour remain.

Divide the batter evenly among the liners, filling them about two thirds to three quarters full.

Bake the muffins for 20–25 minutes, until a wooden skewer inserted in the center comes out clean or with a few crumbs attached.

Let the muffins rest in the tin for 5 minutes, then remove them and transfer to a wire rack to cool completely.

Decorate as desired, for example with melted chocolate, powdered sugar or extra chopped walnuts.