Saturday, February 8, 2014

Bailey's Irish Cream and Coffee Muffins Recipe!


2 cups flour
4 teaspoons baking powder
1/2 cup soft brown sugar
4 teaspoons instant coffee powder
1 tablespoon boiling water
60 g butter, melted
1/4 cup bailey's irish cream
3/4 cup milk
2 eggs
2 tablespoons chopped walnuts
icing sugar, to dust tops


Preheat oven to 200 C.

Lightly grease 12 muffin tins.

Sift together flour and baking powder into a bowl, stir in sugar and make a well in the centre.

In a cup, dissolve instant coffee in the boiling water.

In another bowl lightly whisk together the melted butter, Baileys, milk and eggs, and stir in instant coffee.

Fold Baileys mixture into dry ingredients and stir quickly to combine.

Spoon mixture into prepared muffin tins, sprinkle with chopped walnuts and bake for 12 - 15 minutes or until muffins spring back when lightly pressed.

Dust with icing sugar and serve.


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