Makes 12
Preparation time: 20 minutes
Baking time: 20 minutes
Oven temperature: 180°C

• 500ml (280g) self-raising flour
• 180ml (150g) brown sugar
• 100g hazelnuts, roasted and ground
• 80ml instant-coffee powder
• 300ml buttermilk
• 2 eggs
• 125g butter, melted and cooled
• mascarpone cheese (to serve)
• coffee grains (to sprinkle on top)

1 Preheat the oven to 180° C and grease a 12-cup muffin pan, or spray it with non-stick cooking spray.
2 Sift the self-raising flour into a large mixing bowl, then add the brown sugar and hazelnuts.
3 Beat the coffee powder and buttermilk until the grains have dissolved. Beat in the eggs and butter. Add the buttermilk mixture to the flour mixture and stir until it has just mixed. Spoon the batter into the cups of the muffin pan and bake for about 20 minutes. Allow it to cool.
4 To serve: Cut the tops off the muffins, spoon some mascarpone inside each one and replace the lids. Sprinkle the coffee grains on top and serve.

Words and image: Home magazine