I love coffee. Every morning my house is filled with the amazing coffee aroma. Filter coffee is very popular in the southern parts of India. Though it sounds simple, making a perfect filter coffee is tricky. It needs to have the perfect smooth texture once the decoction is blended with milk, it needs to have the perfect decoction quantity to ensure the bitterness from coffee is on the dot. Though I have not perfected my coffee yet, I love using coffee any opportunity I get, what better muffin, than a coffee pecan! This makes a great grab and go breakfast. The almond flour keeps you full for a long duration. Making this muffin is extremely easy.
The vinegar is a very important ingredient since the recipe calls for baking soda too (soda makes the muffin very fluffy). My first experiment (without the vinegar) was a total disaster. The muffin smelled ammonia. After some research, I figured when using baking soda with almond flour (any low carb flour), the mix becomes too alkaline and needs to be balanced out by an acid. Phew! Baking is science indeed!
Ingredients
1 cup almond flour
2 large eggs
1 tbsp butter
3 tbsp truvia (sugar substitute)
3 tbsp instant coffee
1 tsp vanilla
1 tbsp vinegar
1 pinch baking soda
1/2 cup pecans
1. Preheat oven to 350 degrees. In a bowl, carefully break 2 eggs. Beat them for a minute. Ass vanilla, butter, sugar (if you prefer the muffins sweeter, add more than 3 tbspn, I like mine with light sweet) coffee powder and mix gently. In a separate bowl, add almond flour and mix vinegar to it.
2. Grease the muffin paper cups and place into the muffin plate. Chop pecans and mix half of it with the muffin mix carefully. Scoop the mix with a spoon into the cups. Sprinkle the remaining chopped pecan on the muffin batter. Bake for 30 minutes.
Kids these days love their healthy drink with larger ice ones floating on them, as it looks appealing than the smaller ones. Scoops
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