I'm in a breakfast mood lately. I'm either eating Mexican food or breakfast food these days. Oh, and fries. Because I always have room for fries.
This weekend, I'll be eating a ton of fries. They're a special at the fine establishment that we lovingly called "The Dirty O" at my college in Pittsburgh. That's right, folks. I'm heading back to Pittsburgh for a few days to meet up with some old friends and hang out at all the local hotspots. There will be pictures...some heavily edited pictures.
While I work on getting those fry pictures for you, you should check out these muffins I made. They have coffee and chocolate and you can eat them guilt-free in the morning. That's the best I can do for today, but I think that's pretty dang good if I do say so myself.
very slightly adapted from Taste of Home
makes ~12 muffins
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup 2% milk
- 2 tablespoons instant espresso granules
- 1/2 cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup miniature semisweet chocolate chips
1) Preheat the oven to 375 degrees F. Grease a muffin tin or line the muffin tin with muffin cups.
2) In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
3) In a medium bowl, mix together the milk and espresso granules until the coffee is dissolved.
4) Add the butter, egg, and vanilla to the milk/espresso mixture.
5) Fold the wet ingredients into the dry ingredients until the wet ingredients are just incorporated.
6) Fold in the chocolate chips.
7) Fill the muffin cups 2/3 full with batter.
8) Bake for 17-20 minutes, or until a toothpick inserted near the center comes out clean.
9) Allow the muffins to cool for 5 minutes before removing from the pans to wire racks.
10) Serve warm.
1 - I used paper muffin liners. I noticed that the paper liners were damp with butter after baking. I allowed the muffins to cool and then added a second paper liner to hide the original liners and also prevent the eater from getting greasy fingers.
2 - If you are serving this the next day, I would consider warming the muffins before serving. This freshens them up and makes the muffins softer.