Coffee Maple Walnut Muffins New Zealand Food

MAPLE WALNUT MUFFINS RECIPE

Steps:

• Preheat oven to 400°F and lightly coat a muffin tin with baking spray, or line with paper liners. In a large bowl, mix together flour, baking powder, and salt. Set aside. In another bowl, cream together butter and brown sugar. Beat in egg, buttermilk, maple syrup, and maple extract. Pour the wet ingredients into the flour mixture and stir until mixed, but do not overmix. It should be slightly lumpy and somewhat thick. Fold in walnuts. To make the topping, cut together butter, brown sugar, flour, and cinnamon using a pastry blender or two knives, until the mixture forms crumbs. Divide the batter among the muffin cups and sprinkle on topping. Bake for 18 minutes, until a toothpick inserted in the center is clean and muffins are golden brown. Let cool slightly and serve.

MAPLE WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
• Sift the flour, baking powder, and salt together and set aside.
• Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
• Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

COFFEE CREAM & WALNUT CUPCAKES

Steps:

• Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
• Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up - that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
• Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they're iced fairly near the time of eating, so if you're making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

COFFEE WALNUT MUFFINS

Steps:

• Dissolve coffee in hot water and add milk or cream, beaten egg and oil.
• Stir flour, baking powder, salt and sugar together and stir in the nuts.
• Pour the liquid ingredients into the dry and mix only to moisten.
• Spoon into greased muffin tin and bake 375F degrees for 15-20 minutes.

MAPLE WALNUT MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease or paper line 20 muffin cups.
• Spread walnuts on a baking sheet, toast in the oven 5 minutes, cool and coarsely chop.
• In a bowl, sift together flour, baking powder, baking soda and salt.
• In a larger bowl, combine sugars, syrup and butter, beat with an electric mixer until light and fluffy.
• Add the eggs one at a time, beating to mix thoroughly after each addition.
• Pour half of the buttermilk and half of the flour mixture into the butter mixture and stir until blended, repeat with the remaining ingredients.
• Fold in the walnuts and fill muffin cups 2/3 full.
• Bake 20 to 25 minutes, remove and let stand 5 minutes before transferring to a cooling rack.

COFFEE WALNUT CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 350°F Line twelve muffin cups with paper muffin cup liners.
• Beat butter, sugar, brown sugar, coffee and vanilla in large bowl until creamy. Stir together flour, baking powder and salt. Beat together eggs and milk; add alternately with flour mixture to butter mixture, stirring just to combine. Stir in walnuts and chocolate chips. Fill muffin cups 1/2 full with batter.
• Bake 20 to 25 minutes. Cool 5 minutes; remove from pans to wire rack. Cool completely.

MAPLE WALNUT MUFFINS

Steps:

• Heat a dry skillet over med high heat. Combine walnuts and maple syrup in skillet and cook until the walnuts are carmelized. Chop and set aside.
• In a medium bowl mix the white flour, wheat flour, soda, and salt, cinnamon, and nutmeg.
• In a large bowl mix 3/4 cup brown sugar and oil. Add eggs one at a time until combined. Whisk in maple syrup and peach extract.
• Add flour mixture and milk to sugar mixture, alternating until combined.
• Add 1 c chopped walnuts and nectarine.
• Pour into a greased muffin pan and top with remaining 1/2 c walnuts.
• Cook at 400 degrees for 9-10 minute.

COFFEE MAPLE WALNUT MUFFINS (NEW ZEALAND)

Steps:

• Dissolve instant coffee powder in milk. Stir all ingredients together in a large bowl, just lightly mixing to combine. Mixture should be runny and pourable. Spoon into deep non-stick muffin tins. Bake in a hot oven (375 F.) for 15-20 minutes until golden brown.
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MAPLE WALNUT MUFFINS

Steps:

• Preheat the oven to 200*C/400*F/ gas mark 6. Butter a medium size muffin tin and line with paper liners.
• Sift together the flour, soda and baking powder into a bowl and set aside.
• Cream the butter until light with an electric whisk. Continue with the electric whisk and add the in the maple syrup a bit at a time, whisking constantly. Whisk in the egg and sour cream. Fold in the flour and the walnuts, until just blended.
• Spoon into the prepared tin (you will have to cook three more separately after the first batch) filling 2/3 full. Top each with a piece of walnut if desired.
• Bake for 12 to 16 minutes. A toothpick inserted in the centre will come out clean. Leave in the tins for a few minutes, then move to a cooling rack to finish cooling.