Mandarin and Coffee Muffins

Today we are having these little beauties for our Bring and Share supper this evening. I figure the combo will work - but time will tell.

Drain a can of mandarins - reserve the juice

In a large bowl mix together:
375g self-raising flour
220g caster sugar

In a small bowl mix together:
90g melted butter
half cup sour cream
mix 2 heaped teaspoons of instant coffee with a few drops of boiling water to dissolve, stir well, then make up to a quarter cup with the juice from the can of mandarins
2 large eggs

Mix the wet into the dry

Stir in:
1 cup of chopped drained mandarins

Divide the mixture between 12 muffin cases
Bake of Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before moving onto a wire rack to cool