How to make gingerbread muffins with white chocolate cream

• First, prepare the cream - heat the heavy cream in a saucepan, add the broken chocolate and stir until it melts.
• Briefly blend the mascarpone cheese, add the melted chocolate and blend.
• Chill the cream in the refrigerator to set.
• In a bowl, mix together the flour, gingerbread spice, and baking powder.
• In a second bowl, mix together the buttermilk, egg, oil, sugar, and honey.
• Pour the wet ingredients into the dry ones and mix briefly or blend.
• Spoon the batter into muffin molds - up to 2/3 full.
• Bake at 180 degrees Celsius (top/bottom heat mode) for about 20-25 minutes - until a dry skewer comes out clean.
• After baking, let them cool, then spread with cream.