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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
546
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).