Ingrédients pour Bailey's Irish Cream And Coffee Muffins
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup packed light brown sugar
- 1 tablespoon instant coffee granules
- 2 tablespoons boiling water
- 1/4 cup butter, melted
- 1/4 cup Baileys Irish Cream
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1/2 cup chopped walnuts
- powdered sugar, for dusting
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Comment préparer Bailey's Irish Cream And Coffee Muffins
- Preheat oven to 200°C (400°F). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- In a large bowl, whisk together the flour and baking powder. Add the sugar and make a well in the center.
- In a small cup or bowl, dissolve the instant coffee granules in the boiling water. Set aside.
- In a separate bowl, whisk together the melted butter, Baileys Irish Cream, milk, and eggs until light and frothy. Stir in the dissolved coffee.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full. Sprinkle the tops with chopped walnuts (optional).
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The muffins should spring back when lightly pressed.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
36g
Fat
16g
Carbs
8g
