Preheat oven to 180ºC. Line the muffin tin with muffin cases of your choice.
Sift the flour, bicarbonate of soda, salt, cinnamon, spice and coffee powder in a bowl. Add sugar, fruit mince and zest and stir to combine.
In a separate jug, mix together the buttermilk, vanilla, oil and egg. Fold into the dry ingredients until just combined.
Be careful not to overmix.
Fill the muffin cases with the mixture, sprinkle with the nuts and sugar and bake for 20-25 minutes until cooked through.
Let the muffins cool a bit and dust lightly with some icing sugar before serving.
Recipe reprinted with permission by HeinStirred
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