Spiced Cake Muffin 3

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

Crumble the speculoos finely.

In a large bowl, mix the flour, baking powder, baking soda, sugar, cinnamon, ground cloves, cardamom, chopped hazelnuts and the speculoos crumbs well.

In a second bowl, whisk the egg, maple syrup, oil and cream until frothy.

Add the flour mixture to the egg mixture and fold in only briefly until no dry flour is visible.

Divide the batter evenly into the cases (about two thirds full) and bake in the preheated oven for 20–25 minutes.

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