Time 30m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350. Grease and flour 12 muffin pan cups. Cream the butter with the sugars, coffee and vanilla. Beat together the eggs and milk. Combine the flour, salt and baking powder. Alternately add the wet and dry ingredients to the butter mixture. Stir just to combine. Add the chips and nuts. Fill the tins full. Bake for 20-25 minutes. Cool 5 minutes, then remove and cool on racks.
Time 30m Yield 9 muffins Number Of Ingredients 10 Steps:
Dissolve coffee in hot water and add milk or cream, beaten egg and oil. Stir flour, baking powder, salt and sugar together and stir in the nuts. Pour the liquid ingredients into the dry and mix only to moisten. Spoon into greased muffin tin and bake 375F degrees for 15-20 minutes.
Time 45m Yield 6 muffins. Number Of Ingredients 18 Steps:
In a large bowl, combine the first five ingredients. Combine coffee and espresso powder; cool to room temperature. Stir in oil and egg. Add coffee mixture to dry ingredients; stir just until moistened. Fold in the walnuts, raisins and dates., Fill greased or paper-lined jumbo muffin cups three-fourths full. Combine sugar and cinnamon; sprinkle over the tops. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely., Combine confectioners’ sugar and coffee; drizzle over muffins.
Time 45m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners. Place walnuts in the bowl of a food processor; pulse until finely chopped. Mix chopped walnuts and flax seeds in a large bowl. Mix in self-rising flour, butter, brown sugar, eggs, and milk until batter is smooth and no longer lumpy. Stir in cinnamon. Fill muffin liners 3/4 full with batter. Bake in the preheated oven until muffins are golden brown and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a rack to cool completely.
Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups. Sift the flour, baking powder, and salt together and set aside. Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full. Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.
Time 30m Yield Makes 12 cakes Number Of Ingredients 8 Steps:
Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts. Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up - that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack. Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they’re iced fairly near the time of eating, so if you’re making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.
