- flour - 2 cups
- sugar - 1/3 cup
- instant coffee espresso - 1 st. a spoon
- baking powder - 1 st. a spoon
- 1/2 teaspoon ground cinnamon
- salt - 1/8 teaspoons
- light brown sugar - 1/3 cup
- chilled strong coffee - 1 cup
- melted butter - 110 Grams
- big egg - 1 piece
- extract of vanilla - 1/2 teaspoonfuls
1. Preheat the oven to 200 degrees with the counter in the center. Lubricate or layer with paper liners a muffin shape with 12 compartments. Alternatively, you can use a silicone mold for muffins that does not need oil lubrication, or in paper liners. Put the mold on a baking tray. In a large bowl, mix the flour, sugar, espresso powder, baking powder, cinnamon and salt. 2. Add the brown sugar and mix, making sure that there are no lumps in the mass. In a large measuring cup or other bowl, whip coffee, melted butter, egg and vanilla extract together. Pour the liquid ingredients into the flour mixture and mix quickly with a whisk or rubber spatula until uniform. Evenly distribute the dough between the compartments of the prepared form. 3. Bake for about 20 minutes until the knife inserted into the center of the muffins, will not leave clean. Allow the muffins to cool on the counter for 5 minutes, then gently remove from the mold. Decorate with glaze or cream if desired.
Servings: 8-10