Cappuccino Cinnamon Pecan Muffins Recipe
Have your espresso in muffin form this weekend
We're working our way through British chef and baking empress Lorraine Pascale's new book, A Lighter Way To Bake. If you're itching to break out the stand mixer, go forth without guilt. These coffee-infused muffins are the perfect partner for your hot drink of choice.
I’m not a huge fan of coffee in a cup, but love the taste in cookies, muffins and cakes. These are less weighty than your average coffee-shop muffin, but are still stuffed with loads of flavor. I trawled my local supermarket looking for camp coffee essence, which is a brilliant thing to have, but could not find it. Instead, I used coffee granules in hot water to give these cappuccino muffins just the flavor they need.
- Preheat the oven to 400°F, with the middle rack at the ready. Line a muffin pan with 12 paper liners.
- Toast the pecan nuts in a dry frying pan for 3–4 minutes. Tip two-thirds of them into a large bowl and reserve the rest for later. Blitz the sugar and coffee in a food processor for a few seconds to give a finely chopped mixture and add to the bowl. Then, toss the flours, cinnamon, baking powder and baking soda through and make a well in the center.
- Beat the egg and egg whites briefly in a large bowl and then beat in the milk, yogurt and oil to combine. Mix the wet mixture into the dry ingredients with as few stirs as possible to give a wet, sloppy consistency.
- Pouring the mixture from a pitcher or using two spoons (or I like to use a mechanical ice-cream scoop), divide it among the 12 cups. Sprinkle the reserved pecans evenly over the tops and then pop the pan into the preheated oven to bake for 15 minutes or until a skewer inserted into one of the muffins comes out clean.
- Leave to cool for a few minutes and then enjoy! They are lovely served cool, but also scrumptious reheated and eaten warm.
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