1 3/4 cups S/R flour
1/4 cup caster sugar
1/2 cup finely chopped almonds (I used slivered)
1 tablespoon instant coffee
1 tablespoon boiling water
1 egg, lightly beaten
3/4 cup milk
1/3 cup oil

Streusel Topping
30gr butter
1/4 cup S/R flour
2 tablespoons brown sugar
1 teaspoon cinnamon
2 tablespoons chopped almonds (I used slivered)

Combine coffee with boiling water. Stir until dissolved. Let it cool.
Sift flour into a bowl. Add caster sugar and almonds and mix together. Make a well in the centre.
Add coffee, egg, milk and oil. Stir mixture until just combined. Batter will look lumpy.
Spoon into a 12 hole muffin tin, and sprinkle with Streusel Topping.

To make Streusel Topping
Rub butter into flour until mixture resembles coarse breadcrumbs.
Add sugar, cinnamon and almonds and mix until combined.

Bake in oven 190 degrees fan forced or 210 degrees for 10 - 15 minutes until golden brown.

** You can use any type of chopped nuts you have in the pantry.
Recipe from Family Circle cookbook.