Coffee & Walnut Muffins
serves 12, 5sp each , 4sp without the walnuts
250 g flour (25sp)
3 teaspoon baking powder (1sp)
1/2 teaspoon salt
3 teaspoon white sugar (4sp)
1 medium egg (2sp)
180ml strong coffee
60ml skimmed milk (1sp)
85 g low-fat spread (11sp)
60g chopped walnuts (optional) (13sp)
30g brown sugar (7sp)
Put muffin cases in muffin tin
Preheat oven to 375-400oF (190-200oC), Gas Mark 5-6.
In a large bowl, sift together (or stir thoroughly with a fork); flour, baking powder and salt. Stir in sugar. add chopped walnuts Make a well in the centre and set aside.
In a separate bowl, beat egg lightly with a fork. Stir in milk and melted margarine.
Pour all of liquid ingredients into dry and stir just until combined, scraping sides and bottom of the bowl as you stir. This mixing should not take more than about 20 seconds. Batter will be lumpy, but now dry flour should be visible. Do not over-stir.
Fill muffin cups ¾ full. Makes 12.
Before baking sprinkle tops with a mixture of 60g brown sugar plus ½ teaspoon cinnamon.
Bake for about 20-25 minutes. Muffins are done when tops are lightly browned and spring back when touched. Best served warm.
I made this recipe but omitted the walnuts, only because I didn't have any, they would've added to the recipe, next time I'd add a squirt or two of the caramel no added sugar, Teisseire gourmet drops to the mixture I think to sweeten them up a little more. Would be worth playing with artificial sweeteners too I think. The sugar on the top was a nice touch though as the muffin isn't very sweet.