YIELD Makes 12 muffins
INGREDIENTS
1‑1/4 cups all-purpose flour 2/3 cup granulated sugar 2‑1/2 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 2/3 cup buttermilk* 1 egg, beaten 3 tablespoons butter, melted 1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water 3/4 teaspoon vanilla 1/2 cup coarsely chopped macadamia nuts Powdered sugar (optional) *Soured fresh milk can be substituted for buttermilk. To sour milk, combine 2 teaspoons lemon juice plus enough milk to equal 2/3 cup. Stir; let stand 5 minutes before using.PREPARATION:
- Preheat oven to 400°F. Lightly grease 12 standard (2-1/2-inch) muffin cups or line with paper baking cups.
- Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Combine buttermilk, egg, butter, coffee mixture and vanilla in medium bowl; beat until blended. Stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Stir in macadamia nuts. Spoon batter evenly into prepared muffin cups.
- Bake 13 to 17 minutes or until toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack; cool 10 minutes. Sprinkle with powdered sugar, if desired.