Name: Cappuccino muffins
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Ingredients: 300g self-raising flour; 150g brown sugar; 120g ground hazelnuts; 82.50 ml instant coffee powder; 310ml buttermilk; 2 eggs; 125g unsalted butter, melted, cooled; 1L coffee ice-cream, to serve; Cocoa powder, to dust; Thickened cream, to serve

Cappuccino muffins

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Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Irresistible coffee and nut muffins, ideal for any time of day.

Ingredients:

300g self-raising flour
150g brown sugar
120g ground hazelnuts
82.50 ml instant coffee powder
310ml buttermilk
2 eggs
125g unsalted butter, melted, cooled
1L coffee ice-cream, to serve
Cocoa powder, to dust
Thickened cream, to serve

Instructions:

Preheat the oven to 180°C and prepare a 12-hole muffin pan by greasing it.
In a large bowl, combine the sifted flour with the brown sugar and hazelnuts. In a separate bowl, dissolve the coffee in buttermilk and mix in the eggs and butter. Combine the buttermilk mixture with the flour mixture until just mixed. Divide the batter into muffin pans and bake for 20 minutes. Allow to cool before serving.
Once the muffins have cooled, remove and discard the tops, then hollow out the center slightly. Fill each muffin with a generous scoop of coffee ice cream, and place them on a serving plate. Dust with cocoa powder and serve with a dollop of thickened cream.

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