Bailey's Irish Cream and Coffee Muffins
Great made as mini muffins or take as a potluck.
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READY IN: 25mins
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 2cups flour
- 4teaspoons baking powder
- 1⁄2cup soft brown sugar
- 4teaspoons instant coffee powder
- 1tablespoon boiling water
- 60
- 1⁄4cup bailey's irish cream
- 3⁄4cup milk
- 2
- 2tablespoons chopped walnuts
-
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DIRECTIONS
- 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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