Run the gingerbread leftovers in a blender until it has turned into flour.
2
Mix gingerbread flour and room temperature butter with a fork.
3
Beat in eggs.
4
Fold in salt, baking powder and vanilla sugar.
5
Dilute with milk at the end.
6
Preheat the oven to 180 degrees celsius. Fill muffin tins halfway, and bake the muffins in the middle of the oven for about 15 minutes. Let the muffins cool on a rack.
7
Make cream cheese by whipping natural cream cheese and powdered sugar until you have a fluffy cream.
8
Top the muffins with cream cheese topping, and garnish with raspberries or other berries on top.
