...with some added mini chocolate chips (1/2 cup)I started a new schedule at work where I work 10 am - 7 pm on Thursdays. I have big dreams. My plans are to get up at the same time as normal (my body likes routine) and bake something that needs to be eaten warm or can't be refrigerated overnight. I imagine waltzing into the library holding a croquembouche (that crazy beautiful French cream puff tower surrounded by spun sugar).
Well, at least I can say I still have lots of dreams and aspirations.
I stayed up too late staying up watching Top Chef (Thank Goodness Leah the Quitter, Crazy-flirt-home-wrecker got kicked off...and poor Fabio with his finger and best quote of the season...Karla is growing on me...can't wait til next week's episode) so this morning I tried to salvage my baking dreams by making these quick muffins.
This recipe is from Dorie Greenspan's Baking book, page 15. With instant espresso powder and cooled strong coffee, it has some caffeine for an edible coffee break. Here I am cooling my instant coffee over an ice bath. The recipe uses melted butter so it comes together pretty quickly. The recipe makes 12 muffins, but I got 15. Next time, I'll fill them more to get a domed top.
Coffee-Break Muffins with mini-chocolate chips
Quick, easy. A coffee break with the coffee built in!