Speculoos muffins with spelt flour and buttermilk

Ingredients for 1 servings:

• 300 g spelt flour type 630
• 300 g spiced speculatius cookies
• 100 g hazelnuts, chopped
• 180 g butter
• 12 tbsp sweetener
• 400 ml buttermilk
• 4 eggs
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 pinch of cardamom
• 1 tsp cinnamon
• 1 tsp gingerbread spice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Makes approximately 24 muffins. No added sugar; one muffin (approx. 50 g) contains approximately 10% sugar.

Melt the butter, coarsely crumble the speculatius biscuits (the coarser the crumbs, the more intense the flavor and the more varied the dough pattern), and preheat the oven to 180 degrees (top/bottom heat). Mix the flour, speculatius biscuits, baking powder, vanilla sugar, hazelnuts, and spices together in a bowl. In a second bowl, combine the sweetener, eggs, and buttermilk. Pour the liquid mixture into the flour mixture and stir in the melted butter; it should only be slightly warm. The batter shouldn’t be too thick; otherwise, add a splash of buttermilk, milk, or mineral water, if desired. It shouldn’t be too runny; otherwise, add a handful of speculatius biscuit crumbs. And only when the raw batter tastes good will the muffins taste good too! Fill a greased muffin tin (or one lined with baking paper) two-thirds full, or at most, to the top, with batter and bake the muffins for 20-25 minutes.