Raspberry And Coffee Muffins

• 2 tablespoons boiling water
• 2 tablespoons instant coffee granules
• 1 tablespoon milk
• 1/2 cup sweet butter, melted
• 3 tablespoons chopped hazelnuts
• 3 1/2 cups self-rising flour
• 1 1/3 cups superfine sugar
• 1 teaspoon baking soda
• 2 eggs, beaten
• 1 1/2 cups buttermilk
• 1 cup fresh raspberry

1. Preheat oven to 400u0b0; grease a 12-cup muffing pan.
2. In a small bowl, pour boiling water over the instant coffee; stir in the milk; set aside to cool.
3. In a mixing bowl, mix the hazelnuts, flour, sugar, and baking soda.
4. In a larger mixing bowl, beat the eggs and buttermilk with an electric mixer until combined, about 2-3 minutes.
5. Stir in the cooled coffee; add the flour mixture, stirring until nearly combined.
6. Gently fold in the raspberries.
7. Spoon batter into the prepared pan.
8. Bake for 18-20 minutes or until test done; remove from oven and cool for 5 minutes.
9. Serve immediately.

boiling water, coffee granules, milk, sweet butter, hazelnuts, flour, sugar, baking soda, eggs, buttermilk, fresh raspberry

Taken from www.food.com/recipe/raspberry-and-coffee-muffins-248878 (may not work)