Stuffed Speculaas Muffins — Meal
Meal

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Macros (per serving)

Fat

68%

(28 g)

Protein

12%

(12 g)

Carbs

20%

(20 g)

17 g Net,

3 g Fiber

383 Calories (per serving)

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Oven dish

Cakes

Stuffed Speculaas Muffins

Ingredients

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Muffins

10

Almond paste

Almond flour

100 g

Maple syrup

3 Tbsp

Lemon juice

1 tsp

Egg

1 piece

Gingerbread batter

Almond flour

230 g

Egg

4 pieces

Maple syrup

80 ml

Coconut milk

60 ml

Coconut oil (melted)

60 g

Lemon juice

2 tsp

Mixed spice

1 12 Tbsp

Bakin Soda

12 tsp

Salt

1 pinch

Almond flakes

35 g

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

35 min

1

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

2

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

3

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

4

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

5

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's okay.

6

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

7

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

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Details

Allergens

Nuts, Fruit, Chicken egg, Citrus

Diet

Paleo, Vegetarian

Course

Snack

Cooking equipment

Oven, Muffin mold 12 pieces

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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