Kahlua And Cream Muffins

• For the batter
• 300 g all-purpose flour
• 1 tablespoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon instant coffee
• 170 g muscovado sugar
• 2 eggs
• 100 ml Kahlua
• 200 ml heavy cream
• 1 teaspoon vanilla extract
• 100 g butter
• For the topping
• 100 ml heavy cream
• 30 g demerara sugar

1. Preheat oven to 200C (180C for fan assisted).
2. Line a muffin tin with 12 liners.
3. Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve.
4. Combine eggs, Kahlua, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream.
5. Melt the butter in the microwave.
6. Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened.
7. Spoon into prepared muffin cups.
8. Spoon 1/2T of double cream over the muffins, then sprinkle with demerara sugar.
9. Bake for 20-23 minutes until the tops spring back gently when pressed.
10. Cool on a wire rack.

batter, flour, baking powder, salt, coffee, muscovado sugar, eggs, kahlua, heavy cream, vanilla, butter, topping, heavy cream, sugar

Taken from www.food.com/recipe/kahlua-and-cream-muffins-255601 (may not work)