Spiced Cinnamon and Coffee Buns

Serves	12 buns
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Allergy	Egg, Wheat
Dietary	Vegetarian
Meal type	Breakfast, Dessert, Snack
Misc	Child Friendly, Freezable, Serve Cold, Serve Hot
Occasion	Birthday Party, Casual Party, Christmas, Easter, Thanksgiving, Valentines day
Region	British
By author	Karen Burns-Booth

These delicious buns are perfect for breakfast, brunch or for the office and school lunch box. The combination of coffee, warm cinnamon and almonds is a match made in heaven, and they are also wonderful when served warm with butter and jam. (Suitable for freezing)

Ingredients

190g self-raising flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
150g soft brown sugar
1 tablespoon Percol Columbian Fairtrade instant coffee (mixed with 1 tablespoon hot water)
3 eggs, beaten
60mls milk
40g flaked almonds

Note

Directions

Step 1	Pre-heat oven to 180C and line a 12 x hole muffin tin with paper cases.
Step 2	Put all the dry ingredients (except the flaked almonds) into a large bowl and then add the wet ingredients – mix well but do not over mix – it’s perfectly fine for the batter to be lumpy. If the mixture is too dry, add more milk – the mixture should have a dropping consistency.
Step 3	Spoon the batter into the paper cases. Sprinkle the flaked almonds over the top and bake in the pre-heated oven for 20 minutes until the muffins are well risen and golden brown.
Step 4	Remove from the oven and allow to cool before eating. Best eaten on the same day. Can be frozen – defrost overnight and reheat in a warm oven before serving.