Christmas Muffins

Ingredients

• 100 g speculaas cookies
• 1 organic orange (zest)
• 3 eggs
• 1 pinch salt
• 180 g spelt whole‑grain flour
• 100 g Ground Almonds
• 1 tsp Baking powder
• 1 tsp cinnamon
• 140 g butter (room temperature)
• 80 g honey
• 100 ml milk (3.5% fat)
• 75 g white chocolate
• 50 g almond slivers
• powdered erythritol sugar for dusting

Instructions

1. 1.

   Place cookies in a resealable bag and crush into fine crumbs with a rolling pin. Rinse orange zest, pat dry, and finely grate the peel.

2. 2.

   Separate eggs. Beat egg whites with a pinch of salt until stiff peaks form. In a bowl combine flour, ground almonds, baking powder, and cinnamon. Add 1 tsp orange zest, yolks, butter pieces, honey, and milk; mix into a smooth batter.

3. 3.

   Fold in speculaas crumbs and whipped egg whites. Spoon batter into a greased muffin tin. Bake in preheated oven at 180 °C (fan 160 °C) for 20–30 minutes or until a toothpick comes out clean. Remove and cool.

4. 4.

   Melt white chocolate over a hot, non‑boiling water bath; remove from heat and pour over muffins. Sprinkle almond slivers on top and let set. Dust with powdered erythritol sugar before serving.