Coffee and walnut mini-muffins

Ingredients

1 egg

85ml sunflower oil

85ml milk

1 tbsp Camp coffee essence

100g self-raising flour

100g caster sugar

½ tsp baking powder

½ tsp salt

50g ground walnuts

Method

1. Preheat the oven to 180°C.  Place 20 mini-muffin cases in tins.
2. In a large mixing bowl, add the egg, oil, milk and coffee essence and beat well.
3. Sift in the flour, baking powder and salt, add the sugar and ground walnuts, and use a large metal spoon to fold the ingredients together.
4. Carefully spoon the mixture into the muffin cases and bake for 15-20 minutes or until a cake tester comes out clean.