Coffee Muffins

cupcakesDelicious coffee muffins covered with plant butter cream. This vanilla-scented dessert does not contain eggs or lactose and is almond butter-based.

Ingredients for about 14 muffins:
  • 150g potato starch
  • 300g organic stone-ground whole-wheat flour
  • 180g raw brown sugar + 3 spoonfuls (of sugar) for the plant milk
  • A bag of cream of tartar
  • A pinch of sieved baking soda
  • A spoonful of unsweetened cocoa powder or carob powder
  • A large pinch of Bourbon vanilla powder
  • A pinch of cinnamon powder
  • 3 large spoonfuls of organic instant coffee
  • 400ml plant milk
  • 60g Burrella®

Ingredients for the butter cream:

  • 200g Burrella®
  • 200ml Non-hydrogenated non-dairy cream
  • 4 spoonfuls of grape syrup
  • A pinch of Bourbon vanilla powder

For the muffins: dilute the instant coffee and 3 spoonfuls of brown sugar in lukewarm milk until they are completely melt. Fill a bowl with flour, potato starch, cream of tartar, sugar, baking soda, cocoa powder and spices and mix them carefully. Make a well in the middle of the dry ingredients and add Burrella, mix them gradually with a spoon starting from the edge of the bowl, pour milk and blend it with the dough. Add apple cider vinegar and fill muffin molds with the dough. Place the mold on the lower section of the oven and bake at 180° for 25-30 minutes, monitoring the baking by sticking a toothpick in the muffins. Let cool before decorating with butter cream.

For the topping: beat the non-dairy cream until stiff and gradually add butter and grape syrup, mixing the mass with a whisk. Refrigerate until use.