1. Start by baking the muffins, butter the muffin tins and then get started with the dough.

   Beat the eggs and brown sugar until a light and fluffy mixture, melt butter and honey in small casserole and let it cool down somewhat. Shift flour, baking powder and spices, and fold it into the egg mixture. Now add the yoghurt and the butter-honey mixture, folding gently.

   Preheat the oven to 170∞C.

   Now pour the mixture into buttered tins and bake for 20 minutes. Test with a needle or fork to see if the muffins are done, no sticky dough should be on the needle. If the needle comes out clean, the muffins are done. Let them cool down on a wire rack.

   For the butter cream use an electric mixer, whip the butter until it is light and creamy in a bowl. Gradually add the icing sugar and beat on a low speed for 3 minutes. Scrape down the side and beat for another 5 minutes.

   Melt the chocolate.

   Now you are ready assemble the muffins. Cut the top off of the muffin, dip it in chocolate, place it on baking paper, and let it rest for the chocolate to set. 

   Take the bottom muffin and place it on a tray, now put the butter cream in a piping bag with a star or plain nozzle. Place a round ring of butter cream on the edge of the muffin, place a big teaspoon of apricot jam inside the ring of butter cream, and place the chocolate top on top of the cream. Now place a small dollop of butter cream on top, and maybe a little ginger man. Instead of the ginger men, you can also use cake glitter, nuts or maybe a small edible leave. They can keep for up to 2-3 days, but at room temperature in a container.

*Mini gingerbread man for decoration

1. Mix syrup, sugar, spices and soft butter in mixing bowl and mix with an electric mixer. Add the cream and mix again. Shift in the flour and baking soda and mix again.

   Now knead on a floured working surface. 

   Preheat the oven to 200∞C convection.

   Roll the dough out 2-3 millimetre and cut the little gingerbread men with a cookie cutter or any other shape you want to use. Bake for 8 minutes and the let them cool down on a wire rack, before using, they will keep for 3 weeks in an airtight container.