Kaapi time!

Dark and decadent

When I tell people that I don’t drink coffee I’m met with incredulous stares. Why, one person even asked me, “You are from Chennai in South India, how can you not drink coffee? That’s like a Bengali who doesn’t eat fish!” Well, I know I live in Chennai and I also know at least a handful of Bengalis who don’t like fish, so there! Anyway, I’m a chai person and the only time I have coffee is at my aunt’s place in Bangalore and that’s simply cuz the aroma of the coffee that she brews (the powder and beans are sourced from an old local shop that’s been around for ages) is just heavenly.
So when I’d to make this basket of muffins for someone, remember the Oatmeal-raisin & toasted coconut and also the Orange-honey & cinnamon ones, I wanted something that would fit into the ‘familiar yet simple flavours’ brief I was given. I’d made a conscious decision to stay clear of chocolate but then I also wanted something that looked dark and decadent in the basket. What to do? What to do? I scratched my head and rummaged through the fridge. Still no brainwave.
Later on when I was talking to the fiancé about something and he was telling me something about cashew nuts that he’d bought from a friend’s farm. I zoned out – I had my answer these – coffee and cashew nut! Both are familiar and very simple flavours, you don’t need to play around too much with them either. But what I liked the best about this muffin was the way the dark, strong coffee matched the nuttiness of the cashews, which I’d lightly roasted to bring out the flavours.
Filter kaapi & cashew nut muffins
1 ½ cups of whole wheat flour
¾ tsp of baking soda
½ tsp of baking powder
100 ml of buttermilk (100 ml of milk – 1 tbsp and add 1 tbsp of vinegar to this and allow it to rest for 5 minutes)
3tbsp of filter kaapi decoction (yes, you can use instant coffee if you like)
¼ cup of cashew nuts, lightly roasted and roughly chopped (keep some whole ones aside to garnish)
½ cup of vegetable oil
1 cup of demerara sugar
1 tbsp of dark rum
Sift the whole wheat, baking soda and baking powder together. Keep this aside.
In a mixing bowl put the sugar, oil and coffee decoction together and mix well until the sugar has dissolved. Now add the flour to this followed by the buttermilk and rum, mix well to form a smooth batter. Add the cashew nuts to this and give it one final stir.
Divide the batter into the cavities of a greased, lined muffin tray and decorate with a cashew nut on top of each muffin. Bake in a pre-heated oven for 20-25 minutes at 180 degrees on until the muffins are done. Remove from the oven and allow them to cool down before serving. 
The three different flavours of muffins
  • The dark rum is optional, I added it because it helps to bring out the coffee flavours. You can leave it out or you can even add some Kahlua to the batter.
  • If you don’t have cashew nuts then I’d recommend you use walnuts because they also go very well with coffee.
  • Do not overbeat or over-mix the batter, your muffins won’t rise well and nor will they hold the shape.  


Oh! And while we’re on the subject of chai and kaapi, I must tell you that I’m groggy and grumpy in the mornings until I finish my mug of tea. That’s what it takes to really wake me up! This was courtesy the award I got from a dear blogger friend Sonali of Only fish recipes, you must check out her blog if you dig seafood!  

According to the rules of the award I need to share some random fact about myself, which I just did and then I’ve got to pass this award on to some fellow bloggers to keep the cycle going. Here are the bloggers I’ve chosen
Aparna of Square Meals 
Ruchira of Cookaroo
Congrats girls! Spread the love and happy cooking 😀 



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