Name: Coffee Toffee Muffins
Prep time: 15 min
Cook time: 18 min
Ingredients: ¾ cup 90 g whole wheat pastry flour; 1½ cups 180 g light spelt flour; 2 tsp baking powder; ¼ tsp fine sea salt; 4 tsp instant espresso powder; ¼ cup + 2 tbsp (30 g unsweetened cocoa powder); ¼ cup 60 g blended silken tofu; ¾ cup + 2 tbsp (168 g raw sugar); ¼ cup + 2 tbsp (84 g nondairy butter); 1 cup + 2 tbsp (265 ml unsweetened soy or other nondairy milk); 2 tsp pure vanilla extract; 2 tbsp 24 g Sucanat; 2 tbsp 28 g nondairy butter

Preheat the oven to 350°F (180°C, gas mark 4).
Lightly coat a standard muffin tin with nonstick cooking spray or line with paper liners.
In a medium-sized bowl, sift together the whole wheat pastry flour, light spelt flour, baking powder, and sea salt.
Set aside.
Using an immersion or countertop blender, blend the espresso powder, cocoa powder, silken tofu, sugar, nondairy butter, milk, and vanilla extract until the mixture is perfectly smooth.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix to ensure tender muffins.
Divide the batter evenly among the 12 muffin cups, filling them about three-quarters full.
For the topping, sprinkle ½ teaspoon of Sucanat and place ½ teaspoon of nondairy butter on top of each muffin.
Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Coffee Toffee Muffins

Equipment

Ingrediënten

For the Muffins:

For the Topping:

Instructies

Yield:

Notes / Tips / Wine Advice:

Nutritional Information

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