Showing posts with label Bailey's Irish Cream. Show all posts
Showing posts with label Bailey's Irish Cream. Show all posts

Monday, March 10, 2014

Bailey's Irish Cream Muffins #MuffinMonday

All that is good and more-ish about Bailey’s Irish Cream, baked in muffins, including a generous quantity of the actual stuff. 

St. Patrick’s Day has never been one of those days we celebrated in our house, despite my Irish roots and a grandmother with the last name of Fleming. As a school child, my memories included coloring shamrocks in class and discussing the patron saint of Ireland and the apparently baseless but fun legend of how he chased the snakes out of Ireland. And pinching people who forgot to wear green. As I got older, St. Patrick’s Day was a good reason to go to a party or have a green beer at a pub, preferably one named Kenneally's or Muddy Murphy’s. But I’ve grown up now and truth is, green beer is pretty unappetizing and it’s been years since I pinched or got pinched, no matter what the attire. Now if I want to celebrate the Irish, I’d rather have a short glass of neat single malt whiskey or some Bailey’s Irish Cream. Or, come to think of it, some Bailey’s Irish Cream muffins. What’s your favorite Irish tipple? Do you celebrate St. Patrick's Day at your house?

2 cups or 250g flour
1/2 cup, packed, or 100g soft brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 teaspoons or 4 g instant coffee powder (I used two sachets of instant espresso powder.)
1 tablespoon hot water
1/4 cup or 60g butter, melted and cooled
1/4 cup or 60 ml whipping cream
3/4 cup or 180ml Bailey's Irish cream
2 eggs

Preheat the oven to 350°F or 180°C and either grease your 12-cup muffin tin or line it with paper liners.

In a small measuring vessel or cup, dissolve the coffee powder in the hot water.

In a big mixing bowl, mix together your dry ingredients: flour, sugar, baking powder and salt.

In small mixing bowl, whisk the melted butter, the Bailey’s and the cream with your two eggs and the dissolved coffee.

Fold the liquids to the dry mixture, stopping when they are just mixed. There might be little dry bits and that's okay.  That's preferably to over mixing.

Divide the batter between your prepared muffins cups.

Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.  Remove from the oven and allow to cool for a few minutes.

Remove from the muffin tin and finish cooling on a rack.