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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Great with your morning coffee. Ingredients:
1/2 cup unsalted butter, softened |
1/2 cup sugar |
1/2 cup light brown sugar, packed |
2 eggs |
1 3/4 cups all-purpose flour |
1 tablespoon baking powder |
1/4 teaspoon salt |
1/2 cup brewed coffee, strong |
1/3 cup milk |
2 teaspoons vanilla extract |
1/2 cup walnuts, chopped |
3/4 cup unsweetened dried shredded coconut |
1/4 teaspoon almond extract |
Directions:
1. Preheat oven to 375°F.
2. Grease and flour 12 muffin cups, or use paper liners.
3. In a large bowl, using electric mixer, cream the butter, sugar and brown sugar until very light and fluffy. Beat in the eggs one at a time.
4. Sift the flour, baking powder and salt into a small bowl.
5. Combine the coffee, milk, vanilla and almond extract in a small bowl.
6. Alternately blend the coffee mixture and the flour mixture into the butter mixture.
7. Stir in the nuts and coconut.
8. Divide the batter among the 12 muffin cups.
9. Bake for 25-35 minutes or until a toothpick inserted in center comes out clean.
10. Cool 5 minutes on rack and remove from muffin tins and cool.
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