Recipe: Irish Coffee Muffins (using coffee liqueur and Irish whiskey)

IRISH COFFEE MUFFINS

"In spite of the numerous tales that surround the life of St. Patrick, there appears to be no record whatsoever that he ever ate muffins; but the saint would have found it hard to resist these rich coffee-flavored temptations with their heavenly aroma. They can be a special treat for brunch, and are perfect partners for a cup of coffee (straight or spirited) after a St. Patrick's Day dinner."

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1 tablespoon instant coffee granules, 2 tablespoons each coffee liqueur and Irish whiskey (if you prefer no spirits, substitute 1/4 cup of strong coffee for the instant coffee mixture)
About 3/4 cup milk
1 large egg
1/2 cup (1 stick) butter or soy margarine, melted
Whipped cream (optional, for garnish)

Preheat oven to 375 degrees F. Line muffin wells with paper cases.

In a 2 1/2 quart mixing bowl sift flour, baking powder, salt and sugar, stir to blend and make a well in center.

In a 1-cup measure, dissolve coffee granules with coffee liqueur and whiskey, then top up with milk to measure 1 cup (or combine 1/4 cup strong coffee and 3/4 cup milk).

Whisk egg in a 1 1/2 quart bowl, add milk mixture and melted butter. Gently stir liquid mixture into flour mixture until flour is just moistened. Spoon into prepared muffin wells.

Bake in a preheated oven at 375 degrees F for 25 minutes or until a rich brown. Cool on a wire rack.

Serve the muffins split and spread with whipped cream garnish if desired.

Makes about 12 (2 1/2-inch muffins)
Adapted from source: Muffin Magic and More by Kathleen Mayes