Name: Coffee and hazelnut muffins
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 500 ml flour self-raising; 180 ml brown sugar; 100 g hazelnuts roasted, ground; 80 ml coffee; 300 ml Buttermilk; 2 eggs; 125 g butter melted and cooled; mascarpone cheese to serve; coffee granules, to sprinkle

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Ingredients (9)

500 ml	flour — self-raising
180 ml	brown sugar
100 g	hazelnuts — roasted, ground
80 ml	coffee
300 ml	Buttermilk
2	eggs
125 g	butter — melted and cooled
	mascarpone cheese — to serve
	coffee — granules, to sprinkle

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Method:

Preheat the oven to 180° C and grease a 12-cup muffin pan, or spray it with non-stick cooking spray.

Sift the self-raising flour into a large mixing bowl, then add the brown sugar and hazelnuts.
Beat the coffee powder and buttermilk until the grains have dissolved. Beat in the eggs and butter. Add the buttermilk mixture to the flour mixture and stir until it has just mixed. Spoon the batter into the cups of the muffin pan and bake for about 20 minutes. Allow it to cool.

To serve
Cut the tops off the muffins, spoon some mascarpone inside each one and replace the lids. Sprinkle the coffee grains on top and serve.

Words and image: Home magazine

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