Another story about speculoos! And yes, I’m going to do it again because I love it! I can’t get enough of it.
This time I’m going to make you drool with this very generous muffin recipe. It’s made up mainly of almond powder and very little flour.
Almonds, this dried fruit is very well known in the kitchen. It can be used for both sweet and savoury dishes. This dried fruit is very energetic and meets the daily requirements and above all it does not make you fat.
In addition to its many energetic qualities, it is also used in cosmetics…
I use it to moisturise my dry hair and it works very, very well.
Like Proust’s madeleine, this wonderful fruit reminds me of Morocco, my home country. My family serves them with tea and argan oil. So I’ve been used to eating them since I was a child. And it is the basis of Moroccan pastry. I will soon be telling you about the sweet specialties of my native country.
Chocolate muffins with a touch of speculoos
6 muffins – Difficulty: easy
Preparation 20 min – Cooking time 25-30 min
- 200g of dark chocolate
- 3 eggs
- 50g sugar
- 50g honey
- 120g almond powder
- 20g flour
- ½ tsp yeast
- 4cl rapeseed oil or butter
- Speculaas paste
Preheat oven to 160°C. Melt the chocolate and oil in the microwave. Whisk together the sugar and eggs. While continuing to beat, add the almond powder. Gradually stir in the flour and baking powder.
Using a spatula, mix the egg mixture with the chocolate. Fill the muffin tins halfway and add a dab of specula paste.
Then cover with batter. Add a few chocolate chips on top of the muffins for decoration. Bake in the oven for about 25 to 30 minutes.
