All things
Speculaas...
It is thought that the Dutch name Speculaas comes from the latin 'speculum' that means mirror.
Traditionally speculaas biscuits are the mirror image of the carved wooden moulds they are baked in.
Windmill shaped speculaas biscuits are known throughout the whole world, as are male or female speculaas figurines.
These days speculaas biscuits can take any shape or form. But you can do so much more with speculaas spice than just making biscuits.
Find out more about the delicious recipes you can make using vandotsch speculaas spice mix.
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Karen's vandotsch gluten free speculaas spiced muffins
Mother of four (plus partner), Karen works with children during the day, is a dedicated home cook and baker, while in her remaining spare time writes at: themadhouseofcatsandbabies.com In her blog, Karen shares her thoughts about parenting and family life, and cooking/feeding a family with food intolerances.
Karen’s speculaas spice muffins are gluten and cows milk free, in this recipe, but could be made with normal flour, and milk of your choice.
What follows is an overview of the ingredients that Karen used to make the vandotsch speculaas spice infused muffins, including:
Makes 6-8 large speculaas spiced muffins or 12 or so smaller ones, depending on muffin case size.
Ingredients
- 280g of gluten free flour
- 2 teaspoons of baking powder
- 1 large egg
- 260ml of milk (we use goats milk, you could use normal milk or soya)
- 65g of butter or oil, of your choice. I used coconut oil, here, but would use dairy free spread or butter too
- 10g (2 teaspoons) vandotsch speculaas spice mix
- 80g of brown sugar
- 1teaspoon of vanilla extract
- icing sugar to decorate
I refer to Karen's write-up for directions on how to bake her vandotsch speculaas spiced muffins.
vandotsch Speculaas Spice Muffin Recipes
How to make Karen's speculaas spiced muffins
Other Muffin Recipes:
“These speculaas spiced muffins are easy to make, and when they are baking make the house smell AMAZING!”
”The spice is perfect, gives the muffins warmth and flavour, but is not too overpowering.”
Karen
Your recipe could be here . . .