Lenten Coffee Muffins with Almonds
4 servings
20 minutes
Vegan coffee muffins with almonds are a refined treat for connoisseurs of delicate flavors. Their history roots back to European baking traditions, where the combination of coffee and nuts has long captured the hearts of gourmets. The tender structure of the muffins, the light bitterness of instant coffee, and the sweetness of maple syrup create a harmony of taste complemented by crunchy almond notes. This is an ideal choice for morning tea or a cozy evening with a book. Thanks to plant-based ingredients, the muffins are suitable for vegetarians and those observing fasting. They contain no eggs or dairy products, yet this does not affect their lightness and rich flavor. In every bite is the warmth of home cooking and the aroma of invigorating coffee, making this dessert truly special.
1
Preheat the oven to 180 degrees. Grease the muffin pan with butter or place a paper liner in each cup.
2
In a bowl, mix both flours, baking powder, and sugar.
- Coarse-ground flour: 120 g
- Cornmeal: 20 g
- Baking powder (raising agent): 1.5 teaspoon
- Sugar: 60 g
3
In a saucepan over low heat, melt the margarine and let it cool slightly.
- Margarine: 50 g
4
In another bowl, mix melted margarine, milk, coffee, vanilla, maple syrup, and salt.
- Margarine: 50 g
- Soy milk: 120 ml
- Instant coffee: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Maple syrup: 2 tablespoons
- Salt: 0.3 teaspoon
5
Combine both mixtures and add almonds.
- Chopped almonds: 25 g
6
Divide the dough into molds, filling them three-quarters full, and bake for about 20 minutes, checking with a toothpick for doneness.
