COFFEE CARAMEL MUFFINS.

Ingredients......1/4 cup of instant coffee powder, 2 and 1/2 cups of self raising flour, 1/2 cup of castor sugar, 1 and 1/2 cups of milk, 2 eggs lightly beaten, 1 tsp of vanilla extract, 150gm of butter/ marg, melted and cooled, 3 tbs of soft brown sugar, extra 30gm of butter/ marg. Preheat your oven to 180 deg C. Lightly grease 12 - 1/2 cup muffin tray. Place the coffee powder and 1 tbs of of boiling water in a bowl and stir until smooth. Cool. Mix the flour and castor sugar in a medium bowl. Make a well in the centre. In a separate bowl mix together the milk, eggs and vanilla extract and pour into the well. Add the melted butter and cooled coffee mixture. Use a metal butter knife to just combine. Do not overmix , the batter should be lumpy. Rememeber, I have told you before overmixing will make the muffins tough. 3/4 fill each muffin hole with the batter mixture. Place the brown sugar and extra butter in a small saucepan. Stir over a medium heat until the butter/ marg has melted and the sugar has dissolved. Spoon the mixture over the top of eac h muffin and swirl with a few times with a skewer. Bake in the preheated oven for 25 minutes or until the muffins are risen, golden and slightly come away from the side of the muffin pan. Allow to cool in the muffin pan for a couple of minutes, then gently loosen each miffin with a flat sided blade knife and place on a wire rack to cool completely. Serve these muffins warm or at room temperature.