Can coffee waste make great muffins? A new study from the IIFH-affiliated Faculty, Dr. Selina Wang, published in ACS Food Science & Technology, shows that spent coffee grounds (SCG) can successfully replace cocoa in muffins, without sacrificing taste or texture. In consumer testing, people liked the coffee-based muffins just as much as traditional cocoa versions. Even better, SCG muffins delivered more dietary fiber and antioxidants, with dramatically lower cadmium levels than cocoa. The findings highlight a delicious way to upcycle coffee waste into a more sustainable, nutritious baked good
