Raspberry and Coffee Muffins |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A fruity-nutty muffin Ingredients:
2 tablespoons boiling water |
2 tablespoons instant coffee granules |
1 tablespoon milk |
1/2 cup sweet butter, melted |
3 tablespoons chopped hazelnuts |
3 1/2 cups self-rising flour |
1 1/3 cups superfine sugar |
1 teaspoon baking soda |
2 eggs, beaten |
1 1/2 cups buttermilk |
1 cup fresh raspberry |
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.
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