Prep 15 mins
Cook 20 mins
This comes from "Jo Sealard's New Zealand Country Cooking.". I haven't made it yet. I think instant coffee powder must be something different from the instant coffee we use with hot water to make the beverage because she says nothing about heating up the milk first. US instant coffee granules wouldn't dissolve w/o heating the milk. Therefore, anyone making this needs to find the powder itself or heat the milk somewhat and then let it cool back down so that it doesn't cook other ingredients (I would think).
- 2 tablespoons instant coffee powder
- 1⁄4 cup milk
- 2 1⁄2 cups flour
- 4 teaspoons baking powder
- 1 egg
- 1⁄4 cup oil
- 1 1⁄4 cups milk
- 1⁄2 cup sugar
- 1⁄4 cup chopped walnuts
- 2 tablespoons maple syrup
- Dissolve instant coffee powder in milk. Stir all ingredients together in a large bowl, just lightly mixing to combine. Mixture should be runny and pourable. Spoon into deep non-stick muffin tins. Bake in a hot oven (375 F.) for 15-20 minutes until golden brown.
These muffins came out nicely and were easy to make, but I felt they were lacking in taste. The coffee & maple tastes weren't very pronounced...
These muffins had a very nice texture and a good coffee flavor. I wished they had a stronger maple flavor and maybe more nuts.
Outstanding. Really delicious muffins that are as light as a cloud in texture. The flavors of the coffee and maple are very well balanced. I replaced the sugar with Splenda and half of the oil with unsweetened applesauce and cut back on the nuts by maybe a tablespoon. Also, I used skim milk. Mine were made in mini angel food pans so each one is actually 2 muffins and they were perfectly baked at the 15 min mark. Scrumptious, I'll be making these many times over. Made for Photo Tag.