Raspberry and Coffee Muffins Recipe

Directions:

1. Preheat oven to 400°; grease a 12-cup muffing pan.
2. In a small bowl, pour boiling water over the instant coffee; stir in the milk; set aside to cool.
3. In a mixing bowl, mix the hazelnuts, flour, sugar, and baking soda.
4. In a larger mixing bowl, beat the eggs and buttermilk with an electric mixer until combined, about 2-3 minutes.
5. Stir in the cooled coffee; add the flour mixture, stirring until nearly combined.
6. Gently fold in the raspberries.
7. Spoon batter into the prepared pan.
8. Bake for 18-20 minutes or until test done; remove from oven and cool for 5 minutes.
9. Serve immediately.