Biscoff Spiced and Stuffed Muffins

What’s better than a wonderful Biscoff spiced muffin? Well obviously a Biscoff spiced AND stuffed muffin! ๐Ÿ˜‹

This muffin recipe is a real winner, it lends itself to many flavours and produces the exact authentic muffin texture of bouncy sponge and an exterior that stands up to being packed in a lunch box and lasting til midday. As you might have noticed, I’m still on a packed lunch vibe, and these muffins will definitely feature in Little S’s lunch this week. (That is if they don’t all disappear before!)

Biscoff Spiced and Filled Muffins

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 12

50g caster sugar

35g soft brown sugar

1 tbsp baking powder

250g plain flour

1/4 tsp salt

1 tsp speculaas spice (or sub 1/2 tsp cinnamon, 1/4 tsp ginger and 1/4 tsp ground cloves)

115g dairy-free margarine, melted

150ml dairy-free milk

150ml dairy-free yogurt

75ml golden or maple syrup

6 tsp Lotus spread

  1. Heat the oven to 190 degrees Centigrade.ย Fill a muffin tray with liners.
  2. Mix all the dry ingredients together. Pour in the wet ingredients and combine. You want not clumps of raw flour but do not over-mix, lumpy is good.
  3. 1/4 fill the liners and then dollop 1/2 tsp of Lotus spread on top. Cover with the remaining muffin mix.
  4. I topped mine with some pearl sugar, but it’s not necessary
  5. Bake for 20 minutes, or until risen and golden and a knife comes out clean.
  6. Cool on a wire rack.
  7. Drizzle with water icing before serving if you like.

Biscoff Caramel Crispy Bites

Wow, this summer has been such a proper heatwave it’s be a struggle to do much baking. You’ll have noticed a distinct lack of new recipes in recent weeks; somehow even turning the oven on is the last thing I want to do when the temperature is in the 30s. Don’t worry though, there are plenty (and I mean plenty!) of recipes in the pipeline ๐Ÿ™‚

As an allergy family always looking for something new and interesting, I still make goodies in a heatwave, preferably without turning the oven on. Step forward the magic no-bake recipe, an absolute winner in a midsummer heatwave, and perfect for getting the children involved.

These Biscoff caramel crispy bites were inspired by a current craze for Lotus Biscoff spread at Little S’s school and a need to avoid chocolate due to the unfortunate habit it has of melting in the heat! Sadly, chocolates and heatwaves just don’t mix.

These mini bites are sweet, crunchy, crispy and terribly moorish. You could make them bigger but they’re seriously sweet treats and so I think small is good. Be prepared to dive in for another though ๐Ÿ˜‰

Not only do they not melt, they travel well making them perfect for picnics and keep for up to a week in the fridge. Pretty ideal if you have a summer holiday jam packed full of activities and not a moment to bake!

 

Biscoff Caramel Crispy Bites

(dairy-free, egg-free, nut-free, vegetarian and vegan)

makes about 30 mini bites

200g golden syrup

100g caster sugar

100g Biscoff spread

2 tsp caramel essence

100g rice Krispies

  1. Line a baking tray with non-stick parchment
  2. In a saucepan, mix together the syrup, sugar, Biscoff and essence. Gently heat until the sugar has dissolved and you have a smooth thick mixture.
  3. Stir in the rice krispies and mix well
  4. Pour into the lined tray and level off. Leave to set in the fridge for at least half an hour.
  5. Cut into cubes