After three long months of hiatus from TWD, I'm glad to be back and baking along with this great group again. Still on a "temporary blogging break" to allow me some time to get readjusted to things back home, I'm keeping this post really short. Besides, you don't really need a lot of convincing on this week's pick by Rhiani of Chocoholic Anonymous : coffee-break muffins.
Deprived of the regular two to three times a day café breaks since my return from Paris, these muffins served as my perfect mid-day and afternoon pick-me-up today. Instead of the cup of coffee that Dorie prescribed in her recipe, I opted to use home-made trablit (liquid coffee extract) that was leftover from last week's test-bake.
Since the trablit already had caramelized sugar and I didn't like my muffins to be overly sweet, I omitted the brown sugar and also added some milk - I didn't quite measure precisely - but just enough to get to the proper muffin consistency. More on trablit the next time; be sure to head over to
TWD to see what other members have to say about this week's bake.
7 comments:
Your trablit looks awesome! The muffins look extra rich with it. Cool photo-very expressive.
i love the way your muffins look!! i've never heard of trablit. now i have to google ;)
Your muffins look awesome! Looking forward to hearing more about trablit.
I had never heard of trablit before, thanks for introducing me to something new.
I love the color on your muffins (probably from the trablit :) ).
I love any kind of muffins. Can't wait to try this recipe out!
Woah you have some greate looking pictures! Welcome back!!
Learned about Trablit at Walnut Grove Cooking School in France. Can't wait to use on my own recipes.
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