Raspberry And Coffee Muffins

Name: Raspberry And Coffee Muffins
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

11 ingredients

9 steps

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.