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I’ve been meaning to try Dorie’s Coffee-Break Muffins ever since I photocopied the page from the library (I really need to ask for this book for my birthday). I finally decided last weekend I would. I suggest using your best coffee because the flavor will carry over greatly in the muffins. It also called for instant espresso powder, but I only had instant coffee, so good enough. You can also freeze these muffins so they will last more than a few days. Just wrap individually in plastic wrap, place in freezer, and pull out an hour or so before you intend on eating them.

Coffee-Break Muffins

2 cups flour
1/3 cup sugar
1 Tbsp instant espresso powder or coffee
1 Tbsp baking powder
1/2 tsp cinnamon
1/8 tsp salt
1/3 cup brown sugar, packed
1 cup coffee, cooled
1/2 cup butter, melted and cooled
1 egg
1/2 tsp vanilla extract

1. Preheat oven to 400F. Line or spray muffin pan.

2. In a large bowl, whisk flour, sugar, instant espresso/coffee, baking powder, cinnamon, and salt. Stir in brown sugar until there are no lumps present. In another bowl, whisk coffee, butter, egg, and vanilla until combined. It is important that your coffee and butter are cooled because if not, the heat will result in a scrambled egg. Add liquid to dry ingredients and gently but quickly stir. Do not overmix.

3. Divide the batter among the muffin pan evenly. Bake 20 minutes or until a toothpick inserted in the middle comes out clean. Let cool for 5 minutes before removing from pan. Cool completely on rack.

Makes 12 muffins.

Source: Baking: From My Home To Yours, 2006 p. 15