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Raspberry and Coffee Muffins Recipe

Raspberry and Coffee Muffins Recipe

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Ingredients:

Serving

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	525.9 Kcal (2202 kJ)
Calories from fat	57.98 Kcal
		% Daily Value*
Total Fat	6.44g	10%
Cholesterol	61.35mg	20%
Sodium	1224.81mg	51%
Potassium	300.87mg	6%
Total Carbs	106.35g	35%
Sugars	49g	196%
Dietary Fiber	4.11g	16%
Protein	12.1g	24%
Vitamin C	5.7mg	9%
Iron	4.4mg	24%
Calcium	347.1mg	35%

Amount Per 100 g
Calories	211.95 Kcal (887 kJ)
Calories from fat	23.37 Kcal
		% Daily Value*
Total Fat	2.6g	10%
Cholesterol	24.72mg	20%
Sodium	493.62mg	51%
Potassium	121.26mg	6%
Total Carbs	42.86g	35%
Sugars	19.75g	196%
Dietary Fiber	1.66g	16%
Protein	4.88g	24%
Vitamin C	2.3mg	9%
Iron	1.8mg	24%
Calcium	139.9mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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