Espresso Oatmeal Muffins

Moist and chewy muffins that bake in 15 minutes.


3/4 cup flour

2 teaspoons baking soda

1/2 teaspoon salt

1 cup quick-cooking (not instant) oatmeal

2 tablespoons instant espresso powder (or instant coffee)

2 tablespoons butter, melted

1/2 cup sugar

1 egg

1/2 cup chopped, dried dates

      The Recipe

Preheat oven to 400 degrees.  Line 12-count muffin pan with paper liners, or butter.

In one medium bowl, combine dry ingredients - flour, baking soda, salt and oatmeal.  In another bowl, dissolve espresso powder in 1/2 cup warm water and stir in butter, sugar and egg.  Slowly pour coffee mixture into flour mixture, stirring.  Do not overmix.  Add dates and gently fold in.  Fill each muffin base 2/3's full.  Bake 15 minutes.  Makes 12.  



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