I was attracted to these muffins by the promise of coffee in a not-too-sweet base. These came together very easily and were moist and fluffy. Butterscotch chips added a slight sweetness, which were just right with the base recipe. I had some trepidations substituting flaxmeal and water for the egg, but the muffins turned out great texturally. With two pounds of flaxmeal I need all the ideas I can get! The mini muffin size is also perfect for morning tea.Recipe: Coffee-Break Muffins from Dorie Greenspan on Week of Menus
Changes: substituted flaxmeal and water for egg and instant coffee with vanilla flavour for espresso, added butterscotch chips.
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