Coffee and walnuts are a classic combination that we often see in a cake but work just as well in a muffin.
Coffee and Walnut Muffins
1 ½ cups of plain flour
¾ cup of caster sugar
2 ½ teaspoons of baking powder
1 teaspoon of cinammon
½ teaspoon of salt
1 cup of soya milk
1 teaspoon of cider vinegar
4 teaspoons of instant coffee (regular or decaf) dissolved in 2 tablespoons of boiling water
½ cup of sunflower oil
1 cup of chopped walnuts
Pre-heat the oven to 375F/ 180C/ Gas 4
Put the soya milk in a small bowl, stir in the cider vinegar and leave to one side. Dissolve the instant coffee in the boiling water in a cup and leave to one side.
In a large bowl sieve the plain flour, caster sugar, baking powder, cinammon and salt and mix well.
In another bowl whisk together the soy milk mixture with the dissolved coffee and the sunflower oil.
Add the liquid mix to the dry ingredients. Stir lightly whilst folding in the chopped walnuts until just mixed.
Distribute the batter to the muffin wrappers and bake for 18-20 mins until a toothpick comes out clean.