Simon Rimmer served up delicious chocolate and almond muffins with coffee icing and amaretti biscuits on Sunday Brunch.

The ingredients are: 175g cream, 50g cocoa, 225g soft dark brown sugar, 100g butter, 50g ground almonds, 2 eggs – separated, 75g chocolate, 175g flour, 2 teaspoons baking powder and 1 vanilla pod.

For the icing: 200g icing sugar, sifted, 75ml water and 1 teaspoon coffee liqueur.

Crushed amaretti biscuits and icing sugar to garnish.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.