How about a muffin?
Last week my mind convinded me that I needed another cookbook. I had been thinking about new muffin recipes all week, but I was a bit uninspired. So when I spottet the German version of this book it was very clear to me that I had to buy it. Despite the fact that all recipes are dairy based and call for 2 large eggs each. Despite the fact that the book features many flavour combinations that I (and you) have aready heard about (rum raisin, lemon-poppy seed, chocolate chip, coconut cherry, etc.). Despite the fact that a huge part of the savoury muffins in the book call for meat, fish and/or cheese. I wanted the book because it was cheap, featured one basic recipe with many, many variations and because I spottet some flavour combinations that still sounded new and interesting.
I tried a recipe from the book on the same day. The “Haselnuss-Mocca-Muffins” (hazelnut-mocha muffins) called only for a couple of ingredients and I had most of them at home. I didn’t have one of the main ingredients, though: no hazelnuts in my cupboard. But there were walnuts. And to me they sounded great with coffee, too. I also cut out the eggs, some fat, added more coffee than the recipe called for, added more sugar,…and the list goes on. Oh, yes, and I halved the recipe. So here’s my version. This muffin is not of the adventurous and exotic kind. It is very simple and straightforward, which makes it great as a snack and with some jam on top. And did I mention it is delicious?
Walnut-Coffee Muffins (makes 6)
2 T instant coffee granules
4 T water, hot
1 T ground flax seed
7 T soy milk
2 t rice vinegar (or apple cider vinegar)
1 cup + 3 T whole spelt flour
1 t baking powder
1/2 t baking soda
1/4 t salt
6 T sugar
2 T vegetable oil
2 T apple sauce
1/2 cup shelled walnuts, measured and then chopped
oil for greasing the pan
Preheat oven to 350°F. Grease a muffin tin for 6 muffins and set aside.
In a small bowl mix coffee powder and water. Let cool a bit and add flax seed. In a second bowl mix soy milk and rice vinegar. Let stand for about 5 minutes, when the mixture should have thickened notably.
Mix all the dry ingredients, add vegetable oil, apple sauce, coffee-flax mixture, and thickened soy milk. Stir until all ingredients are combined. Carefully fold in walnuts. Pour into muffin cups and bake for 15-17 minutes. Let cool for ten minutes and remove from pans. Serve warm or let cool completely.