Raspberry and Coffee Muffins

READY IN: 50mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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