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Coffee and Oat Breakfast Muffin

Coffee and Oat Breakfast Muffin

The perfect weekend breakfast treat.

Serves: 12

Level: easy

Prep Time: 5 minutes
Cook Time: 20 minutes


  • 53ml (3 tbsp) Camp Coffee
  • 75g (3oz) unsalted butter
  • 250g (9oz) self-raising flour
  • 25g (1oz) ground almonds
  • 25g (1oz) oats, plus extra for sprinkling on the top before baking
  • 1/2 tsp bicarbonate powder
  • 1 tsp baking powder
  • 75g (3oz) caster sugar
  • 150ml (5fl. oz) full fat milk
  • 1 egg


  1. 1. Pre heat the oven to 200ᵒC/ 400ᵒF / Gas Mark 6.
  2. 2. Melt the butter and set aside. Combine the flour, ground almonds, oats, bicarbonate, baking powder and sugar in a large bowl and combine.
  3. 3. Whisk together the Camp Coffee, milk and egg and then add the cooled melted butter.
  4. 4. Pour the liquid onto the dry ingredients and mix with a fork. The batter should be lumpy and you want everything just combined, don't over work it.
  5. 5. Spoon the mixture into 12 muffin cases, sprinkle with oats and cook for 20 minutes. Cool on a wire rack and serve.

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