Kahlua And Cream Muffins - cooking recipe

Ingredients

For the batter
300 g all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1 tablespoon instant coffee
170 g muscovado sugar
2 eggs
100 ml Kahlua
200 ml heavy cream
1 teaspoon vanilla extract
100 g butter
For the topping
100 ml heavy cream
30 g demerara sugar

Preparation

Preheat oven to 200C (180C for fan assisted).
Line a muffin tin with 12 liners.
Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve.
Combine eggs, Kahlua, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream.
Melt the butter in the microwave.
Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened.
Spoon into prepared muffin cups.
Spoon 1/2T of double cream over the muffins, then sprinkle with demerara sugar.
Bake for 20-23 minutes until the tops spring back gently when pressed.
Cool on a wire rack.