Here is a lovely muffin recipe to get your St. Patrick's Day started off right. It's my adaptation of one I found on Food.com.
Irish Cream and Coffee Muffins
2 cups flour
4 tsp baking powder
1 packet Starbucks Via instant espresso
1 tbsp hot water
¾ cup brown sugar
¼ cup canola oil
½ cup Irish cream
½ cup milk
Powdered sugar, to dust tops
Preheat oven to 400°. Spray a muffin tin with baking spray and set aside.
Place flour and baking powder in a small bowl. Set aside.
In a large mixing bowl, dissolve instant coffee in the hot water. Add the brown sugar, oil, Irish cream, milk and eggs. Stir to combine. Fold the dry ingredients into the wet ingredients until just incorporated, being careful not to overmix. Batter will be lumpy.
Spoon mixture into prepared muffin tin and bake for 12 – 15 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and dust with powdered sugar.
Makes 12 muffins.
These are some tasty muffins! The amount of Irish cream is just right, giving them a lovely flavor. And I love the powdered sugar on top. I've never done that with muffins before, but it's just right for these.
I always use decaf Via in my baked goods so that no one is restricted from eating them, (I am making three dozen of these babies for church tomorrow), but use regular if you want a nice little pick-me-up in your muffin.
Here are some of my other St. Patrick's Day recipes for your enjoyment.
Happy St. Patrick's Day!