Every saturday morning I make little breads and a sweet snack for lunch. Not a speculooscake, because we eat that from monday until friday, but a lot of times I bake muffins. I blogged it earlier: I am a big fan of the book of Dorie Greenspan (cooking from my home to yours) and I use it a lot to bake the recipes and for inspiration. She gaves a big number of examples and recipes for the most delicious muffins.
When I got through the book I saw one with chocolate (and for a chocoholic like me, that’s definitely one I’m going to try), but today with a lot of stormy spring weather I had a taste for something with speculoos. Speculoos is a spices which is most commonly used in December. It contains a bit of cinnamon, nutmeg, pepper and cloves, but can contain even more as I’ve seen many different recipes.
In the book there was a recipe with all spice. I’ve exchanged the all spice with speculoos.
My small kitchenprince helped me by stirring. And with his 3 years old he’s a good help for the preparation of muffins, because the batter may contain lumps. He is also the first man in line to taste.
He takes the tasting job quite serious. The crumbling top is examined by his little fingers. The muffin is eaten till the last crumb. His verdict: This is definitely a muffin we’re going to make more.
Recipe: Speculoos muffins
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