Speculoos Muffins
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter or mararine
- 125 g suar
- 1 pinch (s) salt
- 0.5 ½ bottle flavor, (lemon flavor) or zest 1 fresh lemon
- 175 g flour
- 125 g speculoos
- 100 g almond (s), round
- 1 teaspoon, leveled baking powder
- 1 teaspoon cinnamon
- 1 teaspoon, leveled baking soda
- 100 ml milk
- 3 egg (s)
- 150 g powdered suar
- 1 teaspoon cinnamon
- 4 tablespoon almond (s), sliced
Print Recipe
Pin Recipe Instructions
- Mix the fat with sugar, a pinch of salt and lemon flavor or zest until creamy. Then add the eggs and milk and mix well with a whisk.
- Put the speculoos in a freezer bag and chop with a rolling pin or meat tenderizer. Mix the flour, almonds, baking powder, baking soda and cinnamon well with the speculoos and stir in 2 portions into the fat-egg mixture. Just stir briefly until all the ingredients have combined.
- Lightly grease 1 muffin tray with 12 hollows and fill 3/4 of the way with the batter. I still needed 3 silicone molds extra.
- Bake in the oven preheated to 180 ° C on the 2nd rack from the bottom for 20 minutes.
- Let cool down a little, take out of the mold.
- Now mix the 150 g sifted powdered sugar with 1 teaspoon cinnamon and 2 tablespoons water to form a smooth, not too thin glaze, spread on the muffins and sprinkle with the sliced almonds.
- Tip: Lightly toast the almonds in a pan without fat.
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