Coffee and Hazelnut Muffins
Serves:
12
Level:
easy
Prep Time:
10 minutes
Cook Time:
20-25 minutes
Ingredients...
- 100g butter, softened
- 125g golden caster sugar
- 2 medium eggs
- 150g Greek style yogurt
- 1 tsp vanilla essence
- 3 tbsp Camp Chicory & Coffee Essence
- 250g self raising flour
- 50g sultanas
- 50g blanched hazelnuts, roughly chopped
Method...
- 1. Preheat the oven to 180oC, gas mark 4. Line a 12-hole muffin tin with paper cases.
- 2. Whisk the butter and sugar together until pale and fluffy and whisk in the eggs, 1 at a time. Stir in the yogurt, vanilla and Camp. Fold in the flour.
- 3. Mix in the sultanas and ¾ hazelnuts. Spoon into the prepared cases, sprinkle over the remaining hazelnuts and bake for 20-25 minutes.
- 4. Cooks tip: Swap the hazelnuts for white or dark chocolate chips to avoid nuts.
