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Espresso gingerbread muffins

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Ingredients for 1 servings:

  • 125 g flour
  • 1 tsp gingerbread spice
  • 1 tsp baking powder
  • 60 g brown sugar
  • 40 ml oil
  • 100 ml espresso
  • 30 g dark chocolate
  • 1 egg(s)
  • 1 pinch of salt
  • Paper cups

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

for Advent coffee

Chop the dark chocolate. Mix the flour with the gingerbread spice and baking powder. Combine the espresso, sugar, oil, egg, and salt in a bowl and beat until frothy. Add the flour mixture to the egg mixture and mix everything together. Finally, add the chopped dark chocolate to the batter and gently fold it in. Pour the batter into a muffin tin lined with paper baking cups and bake in the oven at approximately 170°C (top/bottom heat) for about 15 minutes. Makes approximately 6 muffins.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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