When I last visited O. in Brussels, she took me to this great store with cooking appliances and food supplies. Among other things I bought this Speculoos flavoured sugar, with no actual purpose in mind, but I knew an opportunity to use it would present itself sooner or later. And it did: I was asked to bake a cake for this film festival my friends were organising. And since I wanted to be extra sure it was going to be good, I baked the muffins first.
Speculoos flavoured muffins with red currants (12 muffins)
150 g soft butter
200 g raw cane sugar
70 g Speculoos flavoured sugar
250 g whole spelt flour
1 tsp baking powder
60 ml (soy) milk
75-100 g red currants
In food processor, mix the butter with both types of sugar until it gets fluffy. Then add the eggs, one after the other, and the flower mixed with baking powder. Finally, add the milk. Keep processing the mixture until it’s smooth.
Preheat the oven to 180 degrees and line the muffin tray with paper cups. Rinse the red currants, remove the stems and add to the batter, mixing delicately. Distribute to muffin cups and bake for 35 minutes.
Inspired by: Friðrika H. Geirsdóttir, Bollakökur Rikku