Coffee pecan muffins

Serves:

Ingredients

Gluten-free (see note below)

2 cups self raising flour
1 tablespoon instant coffee
2 tablespoons hot water
½ cup caster sugar
1 teaspoon cinnamon
½ cup pecans, chopped
1 cup (250mL) milk
2 eggs
1/3 cup (80mL) vegetable oil
12 pecans, extra
2 tablespoons coffee sugar crystals

Method

Preheat oven to 180°C. Grease a 12 hole muffin pan or line with paper cases. Sift flour into a large bowl of an electric mixer, add sugar, cinnamon and chopped pecans. In a glass measuring jug, pour in milk (up to 1 cup), oil (up to 1 1/3 cups) and add eggs, whisk to combine.

Dissolve coffee in hot water in a small bowl. Pour milk mix and coffee mix into dry ingredients, beat with until just combined.

Spoon into muffin pan and place a pecan on the top of each muffin. Sprinkle coffee sugar over each muffin and bake for 15 minutes or until a skewer inserted into the centre comes out clean. Cool slightly, then place on rack to cool completely.

Notes:

A not-too sweet muffin for morning tea with the girls. These maybe a bit too much of a pick-me-up for the kids!

I made a gluten-free version using gluten-free flour and 4 teaspoons of baking powder.

Serving Suggestions

Note