Spiced Cake Muffin 1

Preheat the oven to 160°C (fan) and line a muffin tin with paper cases.

In a large bowl, mix the flour, baking powder, baking soda, grated chocolate, 30 g chopped walnuts, cocoa powder, 1/2 tsp cinnamon, ground ginger and, if desired, a pinch of ground cloves.

In a second bowl, whisk the egg, 30 g sugar, honey, rum, almond extract, oil and buttermilk until frothy.

Add the flour mixture to the buttermilk mixture and fold in briefly until just combined.

For the topping, mix the remaining walnuts with the melted butter, the remaining sugar and the remaining cinnamon thoroughly.

Fill the batter evenly into the cases (about two-thirds full) and spread the walnut topping on top.

Bake the muffins for 20–25 minutes until they have risen and a wooden skewer comes out mostly clean.

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