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Coffee, Walnut & Dark Rum Muffins
Prep Time
20
mins
Cook Time
25
mins
Total Time
45
mins
Author
:
Jane Sarchet
Ingredients
Dry ingredients
9
oz
plain flour
3
teaspoons
baking powder
1/2
teaspoon
salt
3
oz
sugar
1
level tablespoon instant coffee
Wet ingredients
1
egg
7
floz
milk or water
3
floz
vegeatble oil or melted butter
1
floz
dark rum
Topping ingredients
4
oz
butter
6
oz
icing sugar
2
teaspoons
dark rum
Handful of walnuts to decorate
Instructions
To make the muffins;
Preheat oven to 375/190/170fan/gas5. Line a muffin tray with paper or silicone muffin cases.
Sift all the dry ingredients into a large bowl.
Whisk all the wet ingredients in a large jug.
Pour wet into dry and work quickly to incorporate the two, without over stirring. You don't want to be able to see any dry bits left.
Spoon the mixture into the waiting cases and bake for 20 - 25 minutes.
They're ready when they spring back when pressed, or a skewer comes out clean when inserted into the centre.
Take out of the tray and let cool.
To make the Topping;
Cream the butter & icing sugar until smooth. Add the dark rum and mix well.
Using a butter knife, spread generous amounts onto each muffin.