Morning Buzz
Sorry for the lack of posts, but we're going on vacation tomorrow! The last week or so we've been trying to "clean out" the fridge. It's been quite a task trying to come up with meals from ingredients we already have, and honestly none of them have been blog worthy.
Today, I had reason to bake! Tonight we're having house guests. Sister and Brother-in-law are flying in for the weekend. We'll get to spend about an hour with them tonight before we're off to bed dreaming of sunny skies and blue water. We've got an early flight in the morning, and we'll be at the airport before our guests wake from their slumber. The thought of them waking in an empty house without a proper breakfast was too much for this hostess to bear. It took a few minutes to find something I could make without specialty ingredients, but I found it. I don't know about you, but we always have a leftover cup of coffee from the morning. Coffee Break Muffins. It's a good 2 - for - 1. Their morning cup of coffee is baked right into the muffin. I've made these muffins once before and they are delish!
The recipe is courtesy of Dorie Greenspan of Baking: From My Home to Yours. This is an excellent baking book. It's so good there is a group of bloggers, Tuesdays with Dorie, who are working their way through the book. I've often thought about joining this group, but my dislike for group activities and lack of desire to commit to baking a particular recipe each week has kept me from it. So...I just drool over the recipe/photos each week. While I'm away, check out this group. They blog each week's recipe on Tuesdays.
Coffee Break Muffins
by Dorie Greenspan of Baking: From My Home to Yours
2 c. flour
1/3 c. sugar
1 T instant espresso powder
1 T baking powder
1/2 t. ground cinnamon
1/8 t. salt
1/3 c. packed light brown sugar
1 c. strong coffee, cooled
1 stick unsalted butter, melted and cooled
1 large egg
1/2 t. vanilla
400 degrees. Line muffin pan with paper muffin cups.
In a large bowl, whisk together flour, sugar, espresso powder, baking powder, cinnamon and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or bowl, whisk the coffee, melted butter, egg and vanilla together until well combined. Pour the liquid ingredients into the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don't overmix. Divide the batter evenly among the muffin cups. Bake for 20 minutes. Transfer pan to rack and cool for 5 minutes before removing muffins from tin.
Makes 12 muffins.
I'll post when we return from vacation!
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