Raspberry And Coffee Muffins - cooking recipe

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

Preparation

Preheat oven to 400\u00b0; 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.