2 cups (300g) self raising flour
3/4 cup (150g) firmly packed brown sugar
120g ground hazelnuts
1/3 cup instant coffee powder
1 1/4 cups (310ml) buttermilk
125g unsalted butter, melted, cooled
preheat the oven to 180 degrees C and grease a 12 hole muffin pan.
sift the flour into a large bowl and add the brown sugar and hazelnuts. in a separate bowl, add the coffee to the buttermilk and stir to dissolve, then whisk in the eggs and butter. add the buttermilk mixture to the flour mixture and stir until just combined. divide mixture between the muffin pans and bake for 20 minutes, then set aside to cool.