Chocolate Espresso Pecan Muffins
8 pcs
55 g butter, soft
1 1/4 dl light brown sugar
1 large egg
0.5 tsp vanilla extract
1 3/4 dl flour
0.5 tsp baking powder
one pinch of salt
0.5 dl cream fraiche
30 ml very strong espresso or brewed coffee
0.5 dl chopped chocolate
0.5 dl chopped pecans
Preheat the oven to 175°C.
In a bowl stir together the butter and sugar on. Add the egg and vanilla, stir until combined. Then add the flour, baking powder, salt, creme fraiche and coffee. Lastly stir in the chocolate and pecans. Fill muffin cups with the batter and bake for 10-12 minutes.
Choklad Espresso Pekan Muffins
8 st
55 g smör, mjukt
1 1/4 dl ljust farinsocker
1 stort ägg
0,5 tsk vaniljextrakt
1 3/4 dl mjöl
0,5 tsk bakpulver
en nypa salt
0,5 dl cream fraiche
30 ml stark espresso eller bryggkaffe
0,5 dl hackad choklad
0,5 dl hackade pekannötter
Värm ugnen till 175°C.
Rör ihop smör och socker i en skål. Tillsätt ägget och vaniljen, rör om tills det blandas. Tillsätt sedan mjöl, bakpulver, salt, creme fraiche och kaffe. Rör till sist i chokladen och pekannötterna. Fyll muffinsformarna med smeten och grädda i 10-12 minuter.
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