Cap­puc­cino wal­nut muffins

Milk cho­co­late chip muffins

The Mail on Sunday - You - - Food Annie Bell -

MAKES ABOUT 12 80g un­salted but­ter melted and cooled 180ml whole milk 1 tsp vanilla ex­tract 2 medium eggs 200g plain flour (or plain gluten-free for ex­am­ple Doves Farm) 50g co­coa 2 tsp bak­ing pow­der 25g ground al­monds 200g golden caster sugar 150g milk cho­co­late chips OP­TIONAL TOP­PING ic­ing sugar for dust­ing 120g mas­car­pone 1-2 tbsp milk (see method) ex­tra co­coa

Pre­heat the oven to 190C/170C fan/gas 5 and ar­range 12 pa­per muf­fin cases or wrap­pers in a muf­fin tin or two.

For the muffins, whisk the but­ter, milk, vanilla and eggs to­gether in a large bowl. Sift the flour, co­coa and bak­ing pow­der into an­other large bowl, and stir in the ground al­monds and sugar. Pour the wet in­gre­di­ents over the dry and stir to loosely blend – there should be no traces of flour, but the mix­ture should ap­pear wet and lumpy. Fold in two thirds of the cho­co­late chips.

Fill the pa­per cases by two thirds. Scat­ter over the re­main­ing cho­co­late chips and bake for 25 min­utes or un­til risen and crusty, and set in the cen­tre. Leave to cool.

If wished, dust the muffins with ic­ing sugar and, for the top­ping, work the mas­car­pone in a small bowl with just enough milk to achieve a whipped cream con­sis­tency. Drop a tea­spoon on the top of each muf­fin and dust with a lit­tle co­coa. These will keep well loosely cov­ered and chilled un­til the fol­low­ing day. Re­move from the fridge 30-60 min­utes before eat­ing. MAKES ABOUT 10 200g plain flour (or plain gluten-free for ex­am­ple Doves Farm) 1 heaped tsp bak­ing pow­der 1 heaped tsp ground cin­na­mon 100g golden caster sugar 3 medium eggs 70ml cooled brewed espresso 30ml whole milk 100g un­salted but­ter melted and cooled 2 tsp cider vine­gar 75g coarsely chopped wal­nuts ic­ing sugar for dust­ing COF­FEE BUTTERCREAM 60g un­salted but­ter soft­ened 60g ic­ing sugar sifted 1 tbsp cooled brewed espresso

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.