What do you need?

• 50 g Erythritol
• 150 g self-raising flour
• 60 ml semi-skimmed milk/vegetable milk
• 125 g vegetable butter at room temperature
• 4 eggs M
• 1 tsp vanilla extract
• 1 tsp gingerbread spices
• handful of spice nuts 

Preheat the oven to 180°C Top and bottom heat
Cream the butter together with the sugar.
Then add the milk, eggs, extract and spices and mix into a light batter.
Sift the flour and carefully fold it into the batter. So that the batter remains airy. Roll the spice nuts in a little flour and gently fold them into the batter. Divide the batter over 12 muffin tins and bake the muffins until golden brown and done in about 14 minutes. Insert a skewer into the muffins to see if they are done. If the skewer comes out dry, it's done!