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Coffee and walnut together lend a robust flavor to these bite-sized breads. They go well with both, coffee and tea. These old-fashioned muffins tend to turn out a little denser than the store-bought ones. Also, they aren’t very sweet, so you can engage in without guilt. After you finish the third (may be fourth, fifth) one, just think about the nutritional aspect it carries. The nutritional justification you give yourself will help you down one more.
|Serves||Preparation Time||Cooking Time|
|4 People||15-20 Minutes||40-45 Minutes|
- 2 cups self raising flour (flour with baking powder)
- 1 tablespoon of instant coffee powder
- 2 tablespoons hot water
- ½ cup powdered sugar
- 1 teaspoon cinnamon powder
- ¼ th cup of chopped walnuts
- 250 ml skimmed milk
- 2 eggs
- 60 ml vegetable oil
- 2 tablespoons of coffee and sugar crystals
- ½ tsp baking powder
The oven should be pre- heated to 180 degree C. If you are using a microwave, switch to the convection mode and then pre-heat it. Take a muffin pan, grease it with butter or line it with paper cases.
Take a bowl and add flour, sugar, cinnamon powder and chopped walnuts. Mix it thoroughly.
In another bowl, mix oil, milk and eggs. Give it a nice whisk.
Take the coffee powder in a bowl of hot water and beat it vigorously.
Next, mix all the dry ingredients into the wet ingredients and add beaten coffee.
Now, pour the mixture into the muffin pan and place a walnut on top of each muffin.
Dust a little powdered sugar over each muffin and bake in oven for 15 minutes.
Remove from oven, and let it cool. Serve warm.
|Total Fat||6.6 gm|
|Total Carbohydrates||50.8 gm|