Honey Cake Muffin

Preheat the oven to 150 °C fan (or 175 °C conventional) and line a muffin tin with paper cases.

Cream the soft butter with the sugar, beet syrup and honey until light and fluffy.

Beat in the eggs one at a time until a homogeneous mixture forms.

In a bowl, mix the flour, baking powder, finely grated orange zest, salt and gingerbread spice thoroughly.

Add the flour mixture to the egg mixture and fold in briefly but thoroughly until no dry flour remains.

Portion the batter evenly into the muffin cases.

Bake the muffins for 25–30 minutes.

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

Lightly whip the egg white, sift the icing sugar and stir into the egg white until a smooth, thick glaze forms.

Brush the muffins with the glaze, sprinkle with pearl sugar and allow the glaze to set.