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Coffee muffin

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There are many usage for coffee beans. They can either be used in our regular hot coffee as well as in pastries.

Coffee muffin or coffee cupcakes are one flavor that we don't really see in grocery stores' bakeries. Making a muffin from scratch (not from a box) takes more steps. Although it may sound like a hassle, the taste is definitely better than from an instant box. A list of fresh ingredient that we need are:

2 teaspoons instant espresso coffee powder (or instant coffee, or boiling coffee beans to get the extract)
2-1/2 teaspoons baking powder
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup skim milk (2% fat) or whole milk
1/2 cup margarine, melted and cooled
1 large egg, slightly beaten
1 teaspoon vanilla extract

Preparation:

Step 1: Preheat oven to 375 degrees F. Use a muffin tray and fit it with muffin paper liners or grease it with a non-stick butter spray.

Step 2: Using a large salad bowl (or metal bowl if available), whisk the following ingredients together: flour, sugar, baking powder, espresso/instant coffee power/coffee extract (see alternative), salt, cinnamon and nutmeg. Set this mixture on the side for now.

Another alternative is to dissolve the coffee powder into the milk first and boil it.

Step 3: Using another bowl (this time a smaller sized bowl), place in the mixed coffee powder milk, margarine, large egg and vanilla essence. Stir step 3 mixture into step 2 mixture.

Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.

Remove from oven, cool it down for 10 minutes and serve.

Enjoy!

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