Irish Coffee Muffins Food

BAILEY'S IRISH CREAM AND COFFEE MUFFINS

Steps:

• Preheat oven to 200 C.
• Lightly grease 12 muffin tins.
• Sift together flour and baking powder into a bowl, stir in sugar and make a well in the centre.
• In a cup, dissolve instant coffee in the boiling water.
• In another bowl lightly whisk together the melted butter, Baileys, milk and eggs, and stir in instant coffee.
• Fold Baileys mixture into dry ingredients and stir quickly to combine.
• Spoon mixture into prepared muffin tins, sprinkle with chopped walnuts and bake for 12 - 15 minutes or until muffins spring back when lightly pressed.
• Dust with icing sugar and serve.

IRISH COFFEE MUFFINS

Steps:

• Line 12 muffin-tin cups with paper liners.
• Preheat oven to 375.
• In a bowl, combine flour, baking powder, salt and sugar.
• Stir well.
• In a 1-cup measure, dissolve coffee granules in coffee liqueur and whiskey.
• Add enough milk to measure 1 cup.
• Whisk egg in a bowl with coffee-milk mixture.
• Whisk in melted butter.
• Gently stir liquid into dry ingredients just until moistened.
• Spoon into muffin tin.
• Bake at 375 for 25 minutes, or until the top springs back when gently touched.

PUMPKIN-SPICED IRISH COFFEE

Steps:

• If the pumpkin spice mixture is not warm, heat it in a small saucepan or microwave. In a small saucepan, heat the milk over medium heat, whisking as it heats, until it simmers and becomes foamy, 3 to 4 minutes. (Alternatively, microwave the milk until it's hot and then whisk.) Add the warm pumpkin spice mixture into the warm milk and continue to whisk until frothy.
• To serve, divide the hot coffee and whiskey between two tall heat-resistant glasses or mugs. Divide and stir the pumpkin-milk mixture into the glasses, stirring to keep the foam up, until smooth. Top with whipped cream and a dusting of cinnamon.
• Make the pumpkin mix: In a medium saucepan, whisk together the pumpkin puree, milk, sugar, molasses, pumpkin pie spice and salt. Mix until thoroughly combined. Bring to a simmer over medium heat, stirring, 2 to 3 minutes. If not using immediately, transfer to a storage container and refrigerate for up to 1 week.