Coffee and Walnut Muffins

I do love making muffins and these are just great, using wonderful Camp Coffee and Buttermilk.  For years I never used Camp but then saw it in their new bottle and re discovered how good it is to bake with. It will always be a store cupboard favourite now!

Lightly oil [or spray] the cups of your 12 hole muffin tin. You could use cases if you wish. I often don’t bother.  Pre heat your fan oven to 170C

9 oz plain flour

2 teaspoons of baking powder

3 oz each of caster and soft dark brown sugar

1 teaspoon cinnamon

2-3 oz chopped walnuts

3 teaspoons of Camp Coffee

1 teaspoon vanilla bean paste

1 large egg

110 ml sunflower oil

225 ml buttermilk or whole milk [you know what I used]

In a large bowl place the dry ingredients and stir to combine. Mix the wet ingredients in a large jug and tip the wet into the dry.  Done. How easy is that?

¾ fill the tin/cases and bake for about 25 mins. Leave to cool in the tin for about 5 mins then lift out and cool on a rack.

Make a camp coffee butter icing and place or pipe a swirl on the top of each muffin along with half a walnut.

Just delicious. Piece of cake!

Note: have you tried the spray greaser “cake release”. Just a fast squirt for things like bun and muffin tins? Very handy.