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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I adapted a recipe from the April 2008 O Magazine, to make it healthier. The original ingredients are listed first, followed by what I used in parentheses. These came out light as a feather and delicious. Ingredients:
1/3 cup raisins (1/2 cup) |
1 cup hot strong-brewed coffee |
2-1/2 cups all-purpose flour (white whole wheat flour) |
1/2 cup plus 3 tblsp. sugar (scant 1/2 cup granulated splenda) |
1 tblsp. baking powder |
1/2 tsp. salt |
1 cup milk (low fat buttermilk) |
1 stick butter, melted |
1 large egg |
1-1/2 tsp. vanilla (2 tsp. i love vanilla) |
1 tsp. instant espresso granules or instant coffee |
1/2 cup chopped walnuts |
Directions:
1. Pour coffee into 2 cup glass measure, then add raisins. Set aside to steep 30 minutes. Strain out liquid and set raisins aside.
2. Preheat oven to 400.
3. In a large bowl combine flour, 1/2 cup sugar, baking powder, cinnamon and salt.
4. In a medium bowl, whisk together milk, butter, egg, vanilla and coffee granules, until blended.
5. Add milk mixture, raisins, and walnuts to dry ingredients, mixing until just blended. Do not overmix.
6. Spoon batter into 12 paper lined muffin cups. Sprinkle with remaining 3 tblsp of sugar, if using.
7. Bake until a toothpick inserted in center of muffin comes out clean, 20-25 minutes.
8. Serve warm, straight from the pan, or cool on rack and refrigerate in airtight container.
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