I am always on the lookout for new muffin recipes. Earlier this week, I was going through the stack of recipes that my mother-in-law had collected over the course of several years and stumbled across an old newspaper clipping for a recipe that used leftover coffee and honey. I've heard of using instant coffee granules to make muffins and putting honey into a cup of tea, but I've never seen a recipe that uses leftover coffee and honey together in baking breads. Since I always love a good challenge, I adapted the recipe slightly and whipped up a batch of muffins this morning. They turned out great! Who knew honey and coffee would make such a delicious duo?? If you're worried about a strong coffee flavor, don't be. Since this recipe only uses a 1/2 cup of coffee distributed between the 12 muffins, the coffee flavor isn't super strong. The next time you have a little bit of coffee leftover from breakfast, instead of pouring it down the sink, try using it in this recipe!
Ingredients:
2 1/4 cups white flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar, packed
1 large egg
1/2 cup honey
1/4 cup unsalted butter, melted
1/2 cup cold coffee
Preheat oven to 350 degrees. Place paper liners into a 12-cup muffin tin. Set aside. Place all ingredients together in large bowl and stir, by hand, with large spoon until well combined. Batter will be stiff. Distribute evenly into the muffin tins. Bake for 18-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Cool about 5-10 minutes and then remove to wire rack.
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