It’s been a long while since I’ve blogged. Sigh. Renovating the house next week so the past few weeks have been about packing and finding good furniture to install… But I decided that today was break day, a good break from the tons of lighting fixtures and cupboards… and beds and ughhhhhh….

I managed to find Dorie Greenspan’s baking bible in the library the other day, so it seemed like a good idea to bake something from it. =) I would love to purchase the book, but due to space constrains (it’s REALLY big), the library is always the best alternative. Sigh. Someday someday… Anyone reading this post is highly encouraged to buy the book mostly because it contains an amazing lot of yummilicious looking recipes and… I’m scared to get sued for some copyright thing. Ahem. So yes, recipe below is taken from this book. Yay!

The muffin is a bit plain, so don’t bake it if you’re looking for a rich heavy muffin. I like it this way better because it isn’t quite so sinful and it is still delicious. If you prefer your desserts sweeter, you could probably add chocolate chips in or something to deepen the taste, but if you’re like me, just leave it as it is.

Coffee Break Muffins

Adapted from [Baking from my home to yours]

1 Tbsp instant espresso powder (I’m a coffee snob so I used ground espresso beans. )

In another bowl, stir together the coffee, butter, egg and vanilla until well combined. Pour the wet ingredients into the dry ingredients, stirring to combine. Do not over mix.