Since I was craving muffins last week I thought why not write a post about it. And here it is, my recipe for cannabis infused muffins.
What do we need?
For 12 pieces of muffins:
- 240 g flour, partially substitutable, see instructions
- ½ pck. baking powder
- 80 g sugar
- 1 pck. vanilla sugar
- 1 pinch(s) salt
- 3 small egg(s)
- 50 ml sunflower oil
- 50 ml cannabis coconut oil
- 100 ml liquid, partly substitutable, see instructions
- possibly fruits, chocolate sprinkles etc. as filling
- possibly chocolate icing, buttercream etc. as topping/glaze
Mix the “dry” ingredients in advance.
These include flour, baking powder and any extras, e.g. 50 g grated chocolate, nut pieces, etc.
The flour can be partially or completely replaced by e.g. nut flour (tip: blanched), 20 – 50 g baking cocoa (be careful, it dries out the dough.), custard powder, coffee granules, etc.
Thoroughly beat the “wet” ingredients with a hand mixer until fluffy.
These include sugar, vanilla sugar, salt, eggs, cannabis coconut oil & sunflower oil and liquids, possibly baking flavoring.
Liquids can be replaced individually depending on the concept by e.g. milk, almond milk, juice, etc.
Add the dry ingredients to the wet ingredients and mix until smooth.
For this purpose, chocolate drops can be added to the batter or fruit, e.g. cherries, can be layered between the batter.
The muffins are baked through, but not brown in the non-preheated oven after 20 minutes convection oven at 180° C or in the preheated oven after approx. 15 minutes convection oven at 150° C. Test with a toothpick if the muffins are cooked through. The dough must be dry! If you like the muffins brown, just leave them in a little longer.
After baking, remove the muffins from the pan immediately and let them cool. Decorate them with chocolate icing, buttercream, etc. if desired.