- 8
Ingredients
- 1/4 cup instant espresso powder
- 2 1/2 cups self-rising flour
- 1/2 cup superfine sugar
- 2 eggs, slightly beaten
- 1 1/2 cups buttermilk
- 1 tsp vanilla extract
- 2/3 cup melted butter
- 3/4 cup chopped white chocolate
- 2 tbsp unmelted butter
- 3 tbsp soft brown sugar
Preparation
Step 1
Preheat oven to 400F. Cut eight lengths of baking paper and roll into 3 inch high cylinders to fit into eight 1/2 cup ramekins. When in place in the ramekins, secure the cylinders with string, then place all the ramekins onto a baking sheet.
Dissolve the coffee in a tbsp boiling water and allow to cool. Sift the flour and superfine sugar into a bowl. Combine the eggs, buttermilk, vanilla, melted butter, white chocolate, and the coffee mixture, and roughly mix with the dry ingredients. Spoon the mixture into each cylinder. Heat the unmelted butter and brown sugar, and stir until the sugar dissolves. Spoon this mixture onto each muffin, and gently swirl into the muffin using a skewer. Bake for 25-30 minutes, or until risen and cooked through when tested with a skewer.