Cappucino Muffins

Preheat oven to 375 degrees F.

Ingredients:
2 cups flour (I use 1-1/2 cups Hodgson Mills unenriched/unbleached and 1/2 cup soy flour for added protein)
3/4 cup coconut sugar (coconut sugar converts 1:1 ratio from granulated sugar)
2-1/2 tsp. baking powder
1 tsp. cinnamon
1 cup milk
2 Tbsp. instant coffee or 1 Tbsp. instant espresso powder
1/2 cup butter, melted
1 egg, beaten
1 tsp. vanilla extract

Directions:
Combine flour, sugar, baking powder and cinnamon in a bowl. In a separate bowl, stir together the milk and coffee/espresso powder until it's dissolved. Add vanilla extract and egg to the milk mixture and pour this into the dry ingredients. Mix well. Add the melted butter to the batter, mixing until well blended. *Can add chocolate chips if wanted*
Pour into lined or greased muffin tins. Bake at 375 degrees F. for 17-20 minutes for regular sized muffins or for 20-25 minutes for jumbo sized muffins.

Remember that if the butter is still warm, it will heat up the egg and slightly scramble it. This is why I add them in separate steps.