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Ingredients
Espresso Streusel Muffins
- Ingredients
- 40 grams Heath bar (Chocolate toffees)
- 1 tsp Espresso powder
- 4 Tbsps milk
- 20 grams Dark chocolate
- 190 grams Pastry flour
- per 105 grams of brown sugar, softened butter
- 2 medium eggs
- 1 tsp Baking powder
- 50 grams ground almonds
- Also
- Fat (and ground almonds for the pan)
Cut the chocolate toffees into small pieces. Stir the espresso into the warm milk. For the streusel, finely grate the chocolate and mix with 40 grams of flour (approximately 1 ounce), 30 grams of sugar (approximately 1 ounce), 30 grams of softened butter (approximately 1 ounce). Knead into a crumbly dough, mix in the chocolate toffees and refrigerate.
Beat 75 grams of softened butter (approximately 3 ounces) with 75 grams of sugar (approximately 3 ounces) until creamy. Stir in the eggs individually. Mix together 150 grams of flour (approximately 5 ounces), baking powder and almonds. Alternately stir the flour mixture and the espresso milk into the egg mixture.
Grease small porcelain ramekins (that are the same size as paper muffin liners). Sprinkle almonds into the greased ramekins. Pour in the batter and spread the streusel on it. Bake in a preheated oven at 175°C (approximately 350°F) for 25 minutes.
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3 g | (10 %) |