Coffee Pecan Muffins
Yield
8 muffinsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | cup |
brown sugar, dark
firmly packed |
*
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
milk
|
|
| 2 | tablespoons |
instant coffee
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
butter
unsalted, melted |
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 118 | ml |
brown sugar, dark
firmly packed |
*
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
milk
|
|
| 3E+1 | ml |
instant coffee
|
*
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
butter
unsalted, melted |
|
| 1 | large |
eggs
lightly beaten |
|
| 237 | ml |
pecans
chopped |
|
Directions
Preheat oven to 400℉ (200℃).
Grease 8 large muffin cups.
In a large bowl, stir together flour, sugar, baking powder, and salt.
In a medium-sized bowl, combine milk, instant coffee powder, vanilla extract, butter, and egg.
Let stand for 5 minutes.
Add mixture to flour mixture and mix and lightly.
Fold in pecans.
Spoon batter evenly into prepared muffin cups.
Bake 20 minutes, or until a cake tester comes out clean.
Remove muffin tin to wire rack.
Cool 5 minutes before removing muffins from cups, finish cooling on rack.
