Coffee Break Muffins Recipes

Steps:

• Position oven rack in center of oven; preheat to 400°; butter or spray 12 regular-size muffin cups in muffin pan; place muffin pan on baking sheet.
• In a big bowl, whisk the flour, sugar, espresso powder, baking powder, cinnamon, and salt.
• Stir in the brown sugar, making sure there are no lumps.
• In a large glass measuring cup, whisk the coffee, melted butter, egg, and vanilla until combined.
• Pour the liquid mixture over the dry ingredients and, with a whisk, gently but quickly stir to blend; don't worry about being thorough-a few lumps are better than overmixing the batter.
• Divide the batter evenly among the muffin cups.
• Bake for about 20 minutes, or until a pick comes out clean.
• Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Steps:

• In small bowl, marinate raisins and walnuts in coffee overnight.
• Preheat oven to 350°F Grease or line muffin cups (28 needed).
• Cream sugar with butter until light and fluffy.
• Beat eggs into mixture one at a time.
• Sift a little flour over nuts and raisins in coffee.
• Resift remaining flour together with baking soda and salt.
• Into large bowl, add dry ingredients alternately with milk and egg mixture; beat after each addition until smooth.
• Fold in coffee, nut and raisin mixture.
• Fill cups 2/3 full and bake 25 minutes until set (toothpick test works).