Cappuccino cinnamon pecan muffins

I’m not a huge fan of coffee in a cup, but love the taste in cookies, muffins and cakes. These are less weighty than your average coffee-shop muffin, but are still stuffed with loads of flavour. I trawled my local supermarket looking for Camp Coffee essence, which is a brilliant thing to have, but could not find it, so used coffee granules in hot water to give these cappuccino muffins just the flavour they need.

 Makes 12 muffins 

Equipment 

12-hole muffin tin, muffin cases, food processor 

75g pecans, roughly chopped 

100g soft light brown sugar 

4 tbsp instant coffee granules 

150g wholemeal flour 

150g plain flour

 1 tsp ground cinnamon

1 tsp ground cinnamon 

1 tsp baking powder 

½ tsp bicarbonate of soda 

1 egg

 2 egg whites

 175ml semi-skimmed milk 

100g low-fat natural yogurt 

50ml sunflower oil

 Preheat the oven to 200°C, (Fan 180°C), 400°F, Gas Mark 6, with the middle shelf at the ready. 

Line a muffin tin with 12 paper muffin cases. Toast the pecan nuts in a dry frying pan for 3–4 minutes. Tip two thirds of them into a large bowl and reserve the rest for later. Blitz the sugar and coffee in a food processor for a few seconds to give a finely chopped mixture and add to the bowl.

 Then, toss the flours, cinnamon, baking powder and bicarb through and make a well in the centre. Beat the egg and egg whites briefly in a large jug and then beat in the milk, yogurt and oil to combine. Mix the wet mixture into the dry ingredients with as few stirs as possible to give a wet, sloppy consistency. Pouring the mixture into a jug or using two spoons (or I like to use a mechanical ice-cream scoop), divide it among the 12 cases. 

Sprinkle the reserved pecans evenly over the tops and then pop the tin into the preheated oven to bake for 15 minutes or until a skewer inserted into one of the muffins comes out clean. 

Leave to cool for a few minutes and then enjoy! They are lovely served cool, but also scrumptious reheated and eaten warm.

Big love

Lorraine xxx

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