YIELD Makes 12 muffins
|1‑1/4||cups all-purpose flour|
|2/3||cup granulated sugar|
|2‑1/2||tablespoons unsweetened cocoa powder|
|1||teaspoon baking soda|
|3||tablespoons butter, melted|
|1||tablespoon instant coffee granules dissolved in 1 tablespoon hot water|
|1/2||cup coarsely chopped macadamia nuts|
|Powdered sugar (optional)|
- Preheat oven to 400°F. Lightly grease 12 standard (2-1/2-inch) muffin cups or line with paper baking cups.
- Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Combine buttermilk, egg, butter, coffee mixture and vanilla in medium bowl; beat until blended. Stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Stir in macadamia nuts. Spoon batter evenly into prepared muffin cups.
- Bake 13 to 17 minutes or until toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack; cool 10 minutes. Sprinkle with powdered sugar, if desired.
|Serving Size:||1 muffin|
|Total Fat||8 g|
|Calories from Fat||42 %|
Learn how to make muffins that everyone loves and that don't take a PhD in Pastry Arts to prepare.
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