I made the light coffee muffins for myself: I love coffee-flavored sweets, especially for breakfast, as I find they give that energy boost that can turn the day around. Very simple and prepared with a “lightened” batter without oil and butter, the light coffee muffins are the perfect companions for my beloved cappuccino! But beware: they are not soft muffins because they are made with type 1 flour, which is a bit “heavier”.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 12 muffins
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2 cups type 1 flour (or type 2 if you prefer)
- 2/3 cup whole cane sugar (integral)
- 3 eggs (medium)
- 2/3 cup skimmed milk
- 1/3 cup coffee (at room temperature)
- 1 packet baking powder
Tools
- Paper cases
- 1 Muffin Tray 12-cup muffin pan
Steps
Prepare the coffee and let it cool. Preheat the oven in static mode to 350 °F. In a bowl, mix the dry ingredients: flour, sugar, and baking powder. In another bowl, mix the wet ingredients: eggs, milk (or plant-based drink), and coffee. Combine the wet ingredients with the dry ones, stirring with a spatula to obtain a smooth, homogeneous, and lump-free batter. Line a muffin tray with paper cases and fill them 2/3 full with the batter. Bake in a hot oven for 20 minutes, but remember to always do the “toothpick test” before taking them out of the oven. Let the muffins cool before serving.
Recipe source: Healthy and Light August 2021
Recipe source: Healthy and Light August 2021
