Name: Stuffed Speculaas Muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 1 piece Egg; 10 g Almond flour; 0 tsp Lemon juice; 1⁄4 Tbsp Maple syrup; 1 piece Egg; 10 g Coconut oil (melted); 25 g Almond flour; 1 1⁄4 tsp Coconut milk; 1⁄4 tsp Lemon juice; 0 pinches Salt; 1⁄2 Tbsp Almond flakes; 0 tsp Bakin Soda; 1 1⁄2 tsp Maple syrup; 1⁄4 Tbsp Mixed spice

Nuts

Fruit

Chicken egg

Citrus

Marinka Bil

Oven

Muffin mold 12 pieces

Snack

Paleo

Vegetarian

Almond paste

Gingerbread batter

Stuffed Speculaas Muffins

Muffins

 Preheat the oven to 175 degrees Celsius and line a muffin tin with 10 paper tins. 

 First make the almond paste by stirring the ingredients together in a bowl. Set aside for a moment. 

 Now make the gingerbread batter. Stir almond flour, gingerbread spices, baking salt and salt together. 

 Add eggs, maple syrup, coconut milk, coconut oil, and lemon juice and stir until thick. 

 Divide half of the batter over the muffin cases. Then take a teaspoon of the almond paste and drop it on the batter into the molds. Press something. You may be left with a bit of almond paste, but that&#39;s okay. 

 Cover the almond paste with the other half of the gingerbread batter and then sprinkle with almonds. 

 Bake the muffins for 30-35 minutes until golden brown and cooked through. 

Stuffed Speculaas Muffins

Stuffed Speculaas Muffins

4.8

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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