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Ingredients
| water: 2 Tbl (boiling) |
| instant coffee: 2 Tbl |
| 2% milk: 1 Tbl |
| sweet cream butter: 1/2 cup (melted) |
| hazelnuts - filberts (chopped): 3 Tbl |
| self-rising flour (sifted): 3 1/2 cups |
| caster sugar (superfine): 1 1/3 cups |
| baking soda: 1 tsp |
| eggs: 2 (beaten) |
| buttermilk: 1 1/2 cups |
| raspberries: 1 cup |
Raspberry and Coffee Muffins
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 400°; grease a 12-cup muffing pan.
- In a small bowl, pour boiling water over the instant coffee; stir in the milk; set aside to cool.
- In a mixing bowl, mix the hazelnuts, flour, sugar, and baking soda.
- In a larger mixing bowl, beat the eggs and buttermilk with an electric mixer until combined, about 2-3 minutes.
- Stir in the cooled coffee; add the flour mixture, stirring until nearly combined.
- Gently fold in the raspberries.
- Spoon batter into the prepared pan.
- Bake for 18-20 minutes or until test done; remove from oven and cool for 5 minutes.
- Serve immediately.