This is instant breakfast! Muffin AND coffee hit in one delicious little morsel! I’m fairly certain that muffins were invented so we wouldn’t fee guilty having cake for breakfast….works for me!
*if not requiring gluten free, replace the GF flour with regular and omit the psyllium husks.
600g plain gluten free plain flour
4 tsp baking powder
350g brown sugar
170g slivered almonds
2 tsp vanilla essence
2 T psyllium husks
100g melted and cooled butter
160ml espresso coffee
Cinnamon/sugar blend for sprinkling.
Extra almonds for topping
Pre-heat oven to 200 degrees.
In a large bowl, combine the wet ingredients and mix well.
In a second bowl, sift the flour and baking powder then add the brown sugar (squishing any clumps) and almonds.
Pour the wet into the dry and gently mix until *just* combined.
Line 2 x 12 hole muffin pans with liners (I ran out, so cut baking paper into 15cm squares and pressed those in).
Sprinkle with cinnamon and sugar (I had accidentally bout a bottled combination of the two, thinking I was buying plain cinnamon so I used that)
Plonk a few slivered almonds on top and gently press into the mix.
Bake for 15-25 minutes until just set and nicely risen. (I noticed that the batter in my home made liners needed about 10 minutes longer than those in the store bought papers)
Lovely cold, but taste best when slightly warmed before eating.
Recipe inspired by a Silvana Franco recipe from the BBC series, ‘The Best”.