When we lived in Texas we shopped at Kroger. They had the best bran muffins. Back in my airline days, they were my go to breakfast. Portable, filling, perfect on a 15 minute break.
I like mine really plain. No raisins, no nuts, not too sweet, no crunchy topping and not too heavy. This recipe is very, very close. The addition of speculoos spice mix adds a subtile zing that you will miss if you leave it out. In a pinch substitute a bit of cinnamon. You can by all means add all that stuff if you like but I am a bran muffin purist. Make a batch over the weekend and keep them in the fridge for breakfast all week. I think they actually taste better after the first day.
I had hoped to have this Speculoos Biscuit recipe out to you this past weekend but the Accidental Cowboy and I both came down with a nasty bug. The good news, is that we both lost some weight just in time to put it back on for the Holidays.
This cookie recipe is adapted from a cookbook I found in Belgium. Juliette’s Biscuit Bakery is just off the main square in Bruges. I was lucky enough to snap up a copy her cookbook in English. The addition of authentic Belgian speculoos spice mix gives these cookies a much more distinct gingerbread flavor than say Biscoff cookies you buy in the store. So if you are looking for traditional speculoos cookies or biscuits, this is the real deal.
Speculoos Spice, straight from Belgium. This is the spice mix that begs to be used during the holidays. Think of gingerbread. Now think about that blend in pumpkin pie or sweet potatoes or bran muffins. Go out on a limb and think of it giving your whipped cream a bit of extra zing. A blend of cinnamon, ginger, cloves, nutmeg, cardamom and yes, black pepper. Biscoff spread? Use this mix and you have the real Belgian taste.