John Myers
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Coffee Muffins
The perfect coffee muffins recipe with a picture and simple step-by-step instructions.
Coffee muffins:
- 185 g Spelled flour
- 1 tbsp Oatmeal
- 1 tbsp Soluble coffee powder
- 7 g Tartar baking powder
- 2 piece Eggs
- 2 tbsp Beet juice sugar beet syrup
- 2 tbsp Honey liquid
- 40 g Liquid butter
- 1 tsp Chopped almonds
- 3 el Milk
- 1 tbsp Citronat (Succade)
- 1 tbsp Orange peel
- 1 tsp Red currant jam or
Optional topping:
- 1 tsp Pumpkin seeds or
- 1 tsp Chocolate chips or
- 1 piece Prunes
Muffin batter:
- Put the spelled flour with the coffee powder, baking powder and oat flakes in a mixing bowl and place the eggs in the hollow. Heat the milk with the butter, honey and syrup together and dissolve, mix in the lemon peel and orange peel, as well as the almonds and stir vigorously 3 times. The mass should now be a well-flowing dough.
Use patisserie molds:
- It is best to use a muffin tin with folded paper liners. Pour the batter into the molds half full, because it will rise by the other half afterwards. Then, as a topping, cover each with 1x jam or 1 prune with chocolate chips or pumpkin seeds.
Baking time:
- Depending on the size of the mold, bake for 10-20 minutes, switch off the oven and let it simmer for another 10 minutes in the heat. You can observe the very pronounced sizzling edges, when that stops, the baking time is over.
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