Spent Coffee Grounds as a Sustainable Coffee Flavouring Ingredient in Muffins

Data for the paper entitles: Spent Coffee Grounds as a Sustainable Coffee Flavouring Ingredient in Muffins Published by Sina Breian Solberg and Svein Øivind SolbergJournal: Exploration of Foods and Foodomics, December 2024 Affiliation SBS: The National Bakery School, London South Bank University, London SE1 0AA, United Kingdom Affiliation SØS: Faculty of Applied Ecology, Agricultural Sciences and Biotechnology, Inland Norway University of Applied Sciences, Ridabu, Norway Correspondence: Svein Øivind Solberg, Faculty of Applied Ecology, Agricultural Sciences and Biotechnology, Inland Norway University of Applied Sciences, 2322 Ridabu, Norway; svein.solberg@inn.no.