Assorted Muffins Image via Wikipedia

While; espresso muffins do store well when frozen in snap-lock bags, they are best eaten on the day they are made.

Espresso Muffin Ingredients:

• 2½ Cups of Self-Raising Flour
• ½ Cup of Caster Sugar
• 1¼ Cups of Milk
• 1 Egg
• 90g of Melted Butter
• 1 Tablespoon of Instant Espresso Coffee Powder

Method:

1. Lightly beat the egg and melt the butter.
2. Preheat oven to 180°C and lightly grease a 6-hole, ¾-cup capacity non-stick muffin pan.
3. Sift the flour into a large mixing bowl then add the caster sugar and stir to combine.
4. Make a well in the centre of the combined dry ingredients.
5. Dissolve the coffee powder by mixing it with the melted butter and stirring until all of the coffee granules have dissolved completely.
6. Combine the milk, the lightly beaten egg and the butter/coffee mixture in a jug or mixing bowl.
7. Pour the combined milk mixture into the well that you made in the dry ingredients mixture then stir, using a large metal spoon; until the 2 mixtures are just combined (don’t over-mix).
8. Spoon the espresso muffin mixture into the lightly greased muffin wells until each well is ¾ full.
9. Transfer the loaded muffin pan to a preheated oven and bake, at 1800C, for 25 minutes or until a skewer inserted into the centre of the espresso muffins comes out clean.
10. Transfer the cooked espresso muffins form the oven to a wire rack and let cool, in the muffin pan, for 2 minutes before turning them out onto a wire rack to cool completely.

Serving:

The above portions will yield 6 espresso muffins.

Serve your espresso muffins, as they are, with a beverage (tea, coffee, milk, etc.).

You might like to ice your espresso muffins or even use them in another recipe or serve with dessert.

Espresso muffins are always welcome in a lunch box or on a coffee break.