Healthy coffee and walnut muffins

coffeemuffins

hugotypewriter1by

My best friend is a hen. Our friendship is based on mutual compassion – we are both victims of misunderstanding. The other day I was given some chicken bones to eat and, because I’m a generous sort of dog, I invited BHF to share them. I made it plain to the other hens that she was the only one invited; they tend towards vulgar, thuggish behaviour and gate-crashing. Luckily, I can be very intimidating *grrrr* , so they quickly got the message. I’m not sure that BHF knew she was cannibalising, but I didn’t explain because I know she has enough problems and a rather sensitive nature. Sometimes, when Bossy isn’t looking, I invite her into the house to eat from my food bowl. I’m working on a plan to sneak her in to watch television with me. My favourite programme is Scooby Doo and I think she’d like it too (did you like the internal rhyme? I’m learning about poetry at the moment). I think you’d agree that it would be worth it just to see Bossy in full meltdown mode *wicked doggy cackle*.

hugohen

Walnuts are a rich source of omega 3 fatty acid (just 25g a day covers most of your needs). They are also very rich in vitamin E and other antioxidants, as well as providing a healthy supply of B-complex vitamins. Added to this, they contain numerous minerals: manganese, copper, potassium, calcium, iron, magnesium, zinc, and selenium.

Ingredients (makes 12)

175g spelt flour

100g rye flour

Pinch of sea salt

I heaped tablespoon instant coffee

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

1 teaspoon ginger, powder or freshly grated

3 eggs

250ml coconut milk

4 tablespoons honey

60g chopped walnuts

150g organic virgin coconut oil, melted

Preheat the oven to 180°C. Prepare and grease two muffin tins with butter or coconut oil. Sift the flours, salt, coffee powder, baking powder, bicarbonate of soda and ginger into a large mixing bowl and set aside. In a separate bowl, beat the eggs and then add the coconut milk, honey, walnuts and melted coconut oil, stirring constantly. Combine the two mixtures well. Fill the muffin tins and bake for about 18 minutes.

Delicious served hot or cold as a dessert with Greek yoghurt or ice-cream, or alone with a cup of coffee.

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