Coffee and Walnut Muffins



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.

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