Ingredients

  • 4 tbsp instant coffee powder
  • 1 1/2 cup plain flour
  • 1/4 cup ground walnuts
  • 1/4 cup cocoa
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 cup buttermilk
  • 1/2 cup canola oil
  • 1 egg
  • 1/3 cup peanut butter or chocolate hazelnut spread

Directions

  1. Preheat oven to 350 F. Lightly oil 6 large muffin tins.
  2. Combine flour, ground nuts, cocoa, brown sugar, baking powder and soda in a bowl.
  3. Whisk together buttermilk, oil, egg and nut butter until smooth. Pour into dry ingredients and mix quickly until just combined.
  4. Fill each tin to 3⁄4 full. Bake for about 20 minutes. Allow to sit for 5 minutes before transferring to a wire rack to completely cool.

Report error or omission