Espresso Cinnamon Muffins

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 2 cups unbleached flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup milk
• 2 eggs
• 1/4 cup canola oil
• 1 teaspoon instant coffee granules
• 1/2 cup crushed ginger snaps

Recipe

• 1 preheat oven to 350 degrees fahrenheit
• 2 grease a 12 cup muffin pan with melted butter.
• 3 assemble dry ingredients in a medium size mixing bowl.
• 4 whisk the milk, oil and eggs together in a large mixing bowl.
• 5 dissolve the coffee granules in one teaspoon of hot water then add to the egg mixture and combine well.
• 6 add the dry ingredients to the egg mixture and mix until glossy and smooth.
• 7 stir in the crushed ginger cookies and stir until all the crumbs are incorporated into the batter.
• 8 pour batter from a measuring cup into greased muffin containers and bake for 20 minutes or until tops are nicely browned.