Hazelnut-Coffee Muffin

First post from My Kitchen in Penang! I have been busy since last week, packing, moving and unpacking. Now, settling down and trying to get my life back - baking, cooking and blogging! We are still waiting for the internet connection to be activated at our apartment, using broadband on T's mobile now.

By the way, I am very happy with our apartment especially the night scene of Penang bridge from the master bedroom. Will post a night scene photo next time, this internet connection is not very stable and having problem in uploading photos.

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Baked some hazelnut-coffee muffins last night, was a midnight project. T is now addicted to hazelnut flavour coffee, a very strong instant coffee. I used this coffee in chiffon cake before, all of us loved it very much. I was reluctant to give it to John though, is he too young for coffee?

Ingredients (makes 6 regular muffins):

• 60ml fresh milk
• 2 tbsp hazelnut flavour instant coffee
• 60g butter, soften
• 50g fine granulated sugar
• 1 egg
• 150g cake flour, sift together with baking powder
• 1½ tsp baking powder
• Almond slices

Methods:

1. Heat up milk lightly and dissolve instant coffee in milk. Set aside and allow to cool.
2. Preheat oven at 180ºC.
3. Whisk butter until creamy, add in sugar and continue to whisk until light and fluffy.
4. Add in egg and whisk until well combine.
5. Fold in sifted flour in batches, alternate with coffee milk.
6. Transfer batter into muffin cases and sprinkle almond slices over the surfaces.
7. Turn oven down to 175ºC and bake for 20-25 minutes. Cool on rack.