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6-1/2 tbsp. butter (2/5 cup)
Preheat oven to 375°F/190°C.
Cream butter and sugar until light and creamy. While beating add cinnamon, vanilla and orange zest. Add eggs one at a time.
Mix instant coffee with the water, add to the batter while mixing in low speed.
Put aside 12 ginger bits and mix the rest with some flour. Add to the batter together with the rest of the flour. Line a muffin pan with big paper cups and divide the batter among them. Smooth the top and put a ginger bit on each muffin. Bake 15-20 minutes just until the muffins are lightly browned and a toothpick comes out clean. Cool before serving.
Poster's Notes:
Posted by Tsippi Jelingold
Nutritional Info Per Serving: N/A
1 cup brown sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract
1 tsp. grated orange zest (I replaced with lemon)
2 eggs
2 tsp. good quality instant coffee
1 cup lukewarm water
2 cups self-raising flour
3-1/2 oz. sugared ginger bits
If you can't find ginger candies, buy the regular candied ginger and cut into small pieces. Or replace with candied orange peel, walnuts, or almonds.