Name: Coffee & Walnut Muffins (Gluten Free)
Yield: 8 Serving(s)
Cuisine: Latin
Ingredients: 140, g ,Gluten Free Plain Flour; 1/2, tbsp ,Baking Powder; 1/2, tbsp ,Espresso Powder; 1/2, tsp ,Ground Cinnamon; 90, g ,Caster Sugar; 130, ml ,Soya Milk; 45, ml (3 tbsp) ,Rapeseed Oil; 1/2, tbsp ,Vanilla Extract; 50, g ,Walnuts, Chopped; 20, g ,Dairy Free Chocolate Chips; 15, g ,Walnuts, Finely Chopped; 1/2, tbsp ,Coconut Sugar

These little beauties go perfectly alongside your morning coffee. They are incredible when eaten on the same day that they are baked.

Makes 8 muffins.

Category:	Snacks & Bread
Tags:	Cakes

Ingredients

FOR THE SPONGE

140 g Gluten Free Plain Flour
1/2 tbsp Baking Powder
1/2 tbsp Espresso Powder
1/2 tsp Ground Cinnamon
90 g Caster Sugar
130 ml Soya Milk
45 ml (3 tbsp) Rapeseed Oil
1/2 tbsp Vanilla Extract
50 g Walnuts, Chopped
20 g Dairy Free Chocolate Chips

FOR THE TOPPING

15 g Walnuts, Finely Chopped
1/2 tbsp Coconut Sugar

Coffee & Walnut Muffins (Gluten Free) Directions

1. Preheat the oven to 180℃/160℃ Fan/350℉/Gas Mark 4. Line a muffin tin with 8 paper cases.

2. Sift the gluten free flour, baking powder, espresso powder and cinnamon into a large bowl. Stir in the caster sugar.

3. In a small bowl, whisk together the soya milk, rapeseed oil and vanilla extract. Add this to the dry ingredients, also adding the walnuts at this stage too. Mix until combined, making sure not to over-mix.

4. Divide the mixture evenly between the paper cases and sprinkle the topping ingredients (coconut sugar and finely chopped walnuts) over the top. Bake in the oven for 18-20 minutes, or until a skewer inserted into one of the muffins comes out clean. Leave in the tin for 10 minutes before removing and setting aside to rest on a cooling rack.