So, I woke up this morning with a strong motivation to bake. With no milk or buttermilk. Bare bones in the fridge, let me tell you.
So, I started flipping through some cookbooks, and decided on Dorie Greenspan's Baking: From My Home to Yours. I bought this at Marshalls or TJMaxx for $12.99, on recommendation from my mom. She's made quite a lot from this book and LOVES it, as do I.
So I settled on the only breakfast recipe I could find that didn't require milk or buttermilk.
Coffee Break Muffins
2 cups all purpose flour
1/3 cup sugar
1 T instant espresso powder
1 T baking powder
½ tsp ground cinnamon
1/8 tsp salt
1/3 cup (packed) light brown sugar
1 cup strong coffee, cooled
1 stick (8 T) unsalted butter, melted and cooled
1 large egg
½ tsp pure vanilla extract
1.) Center a rack in the oven and preheat to 400 degrees F.
2.) Butter or spray the 12 molds in a regular-sized muffin pan or fit the molds with paper/foil muffin cups. Place the muffin pan on a baking sheet.
3.) In a large bowl, whisk together the flour, sugar, espresso powder, baking powder, cinnamon and salt. Stir in the brown sugar, making sure there are no lumps.
4.) In a large glass measuring cup or another bowl, whisk the coffee, melted butter, egg and vanilla together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. (Don’t worry about being thorough-a few lumps are better than over mixing the batter. Divide evenly among muffin cups.
5.) Bake for 20 minutes or until a knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from it’s mold.
Makes 12 muffins, 4 WW points each.
Ok, so now time to review them. Lyn LOVED them, I wasn't thrilled. They were good, just not stellar. The recipe says that they are better cooled, room temperature at a later time. So here's hoping??
Today I need to get things ready for Ian and Kim's wedding next week, eeek! SOOOO excited!!
Stay tuned for Buffalo Chicken Lasagna tonight!