Coffee Walnut Muffins

These sweet muffins are lovely and fluffy due to the Buttermilk.   If caught short and you don't have any Buttermilk, simply stir in 1 tablespoon of lemon juice or white vinegar to a cup of milk.

Ingredients

2 cups self raising flour
1/4 cup brown sugar
1/2 cup coarsely chopped walnuts
1/2 cup white chocolate chips
1 Tablespoon instant coffee
1 Tablespoon boiling water
1 Organic/free range egg, lightly whisked
1 cup buttermilk
1/3 vegetable oil

Coffee Icing
1 Teaspoon instant coffee
2 Teaspoon boiling water
1 cup icing sugar mixture

Method

Preheat oven to 180 degrees Celsius

Pop paper cases into 12 hole muffin tin

Combine flour, sugar, walnut and chocolate chips in a large bowl.
In a medium bowl combine coffee and boiling water, stir until coffee dissolves.
Add egg, buttermilk and oil, whisk to combine.
Fold in the flour and stir until combined.
Spoon mixture into each papercase.
Bake for 20 - 25 minutes until a skewer inserted comes out clean.

 Cool

To make coffee icing, combine coffee and boiling water in a bowl.
Add icing mixture and stir to combine.
Drizzle over cooled muffins and top with a walnut half.

Best eaten on the day they are made, but they freeze very well.

Mamma Marmalade (Gi Gi)