Recently, I somehow got obsessed with coffee. And not because of the caffeine since I only drink decaf (or else I’d be bouncing off walls) but because I absolutely love the taste. Straight up black coffee, no cream, certainly not any sugar. Some might think it’s absolutely disgusting, but it’s the only way you get a good taste of the actual coffee that’s not hidden under loads of caramel, sugar and whatever else goes in those Starbucks fraps.
I’ve been forced to cut down since I can’t take anymore heat from this sultry weather we’re having but I found a way to get a scrumptious coffee fix even though its not exactly the same.
Coffee-Break Muffins (by Greenspan)
2 cups AP flour
1/3 cup sugar
1 tbs instant espresso powder
1 tbs Baking Powder
1/2 tsp cinnamon
1/8 tsp salt
1/3 cup brown sugar
1 cup strong coffee, cooled
1 stick unsalted butter (I cut this down to 1/2 stick and added 2 oz of unsweetened applesauce)
1 large egg
Preheat oven to 400F. Line muffin pan with paper muffin cups.
In a large bowl, combine all the dry ingredients. Make sure there are no lumps. In another bowl, beat the egg and add in the butter and applesauce. Pour over the dry mixture and stir until incorporated. Do not over mix. Spoon the batter out evenly into the muffin pan. Bake for 20 min or until a toothpick inserted into the center of the muffin comes out clean.