Muffin Monday: Coffee Hazelnut Muffins

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. The following recipe is adapted from Women’s Weekly

To read the full post on Coffee Hazelnut Muffins, please click here

2 cups self-rising flour
3/4 cup all-purpose flour
1/3 cup hazelnut meal
1 cup firmly packed sugar
11/2 Tbsp espresso powder
1/4 cup dark coffee (cooled)
2 Tbsp Nutella (or more to your liking!)
2 eggs, lightly beaten
11/2 cups buttermilk

Preheat the oven to 375 F degrees and line a 12 hole pan with muffin liners.

In a large bowl, sift together the self-rising and  all-purpose flours. Add in hazelnut meal, sugar and espresso powder and mix well.

Add the buttermilk, egg, coffee and Nutella and mix gently. Spoon the mixture equally into the prepared pan.

Bake for 18 to 20 minutes until a toothpick inserted in the centre comes out clean. Cool for 5 minutes and serve cut in half smeared with additional Nutella (optional).

Yield: Makes 12 muffins

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