Double Espresso Mini Muffins with Toffee Brickle

Life’s been throwing me a consistency of curve balls since 2010.

All I’ll say is the job in December did not work out and I’m pretty much trying to swim rather than sink.  Barely.

What’s been keeping me afloat is the fact that I’ve been working out, and having my support of friends and family.

That doesn’t mean I haven’t been cooking however.  A few things that I have cooked is Susan Penge Filson’s Nutella Krispie Treats and Jen’s Matcha Short Bread Cookies.

As for these double espresso muffins with toffee brickle.

I will be the first to say that I am and have always been a night owl.  I tend to work ‘best’ at night when no one is around, no one will call me, and the list goes on.

Mornings have always been difficult for me….Even more so since I had lost my job(s).

Because of this factor, I absolutely love caffeine.

So when I saw this recipe, I put this on my list to cook (amongst my long list of other things to cook).  Now, when I saw muffins and began making it…I thought…What’s the difference?  So I came across this.  My perspective?  It’s in a cupcake form…but the consistency is different and the ‘look’ is different.

I guess to me, in the end, it’s all carbs, and as long as it tastes good…Who am I to complain or bother differentiating?

2 cups flour 4 tsps baking powder 1/2 cup sugar 1/2 cup chopped pecans (I nixed the pecans…And added one bag Heath brickle) 1 tbsp instant coffee 1 tbsp boiling water 60 grams melted butter	2 eggs (or 1 duck egg…I had duck eggs on hand) 1 cup milk 1/2 cup icing sugar 1 tsp instant coffee 1 12 tsps boiling water
1	Preheat oven to 200°C Lightly grease 12 muffin tins.
2	Sift together flour and baking powder into a bowl, stir in the sugar and pecans and make a well in the centre.
3	In another bowl dissolve the coffee in the boiling water and allow to cool.
4	Add the coffee to the melted butter, eggs and milk, and lightly whisk together.
5	Fold egg mixture into dry ingredients and stir quickly to combine.
6	Spoon mixture into prepared muffin tins and bake for 12-15 minutes or until muffin springs back when lightly pressed.  -I had to add an extra 9 minutes to my batch-
7	To make Espresso Glaze:.
8	Combine icing sugar and coffee in a bowl and add enough boiling water to make a spreadable consistency. Drizzle over the top of each muffin.