Baking Dessert

Cappuccino muffins

Name: Cappuccino muffins
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 2 cups (300g) self-raising flour; 3/4 cup (150g) firmly packed brown sugar; 120g ground hazelnuts; 1/3 cup instant coffee powder; 1 1/4 cups (310ml) buttermilk; 2 eggs; 125g unsalted butter, melted, cooled; 1L coffee ice-cream, to serve; Cocoa powder, to dust; Thickened cream, to serve

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These coffee and nut muffins are the perfect snack for tea-time, breakfast time or anytime.

2 cups (300g) self-raising flour
3/4 cup (150g) firmly packed brown sugar
120g ground hazelnuts
1/3 cup instant coffee powder
1 1/4 cups (310ml) buttermilk
2 eggs
125g unsalted butter, melted, cooled
1L coffee ice-cream, to serve
Cocoa powder, to dust
Thickened cream, to serve

Method

1.

Preheat the oven to 180°C and grease a 12-hole muffin pan.
2.

Sift the flour into a large bowl and add the brown sugar and hazelnuts. In a separate bowl, add the coffee to the buttermilk and stir to dissolve, then whisk in the eggs and butter. Add the buttermilk mixture to the flour mixture and stir until just combined. Divide mixture between the muffin pans and bake for 20 minutes, then set aside to cool.
3.

When cool, slice off and discard the top of each muffin, and scoop out a little of the centre. Fill each muffin with a large scoop of coffee ice-cream. Place on a serving plate, dust with cocoa powder and serve with thickened cream.