A little Pinoy addition makes this uniquely flavored goody that much yummier.Makes 12
For the coffee mixture1/4 cup espresso1/2 cup sugar For the flour mixture 3/4 cup flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/8 cup butter, softened 1 tablespoon sugar 1 egg 1/3 cup sour cream1/4 cup pili nuts, coarsely chopped1/2 cup white chocolate chunks
1 In a small pan, bring espresso to a boil. Add sugar; stir until dissolved. 2 Boil over medium heat for 2 minutes without stirring; reduce mixture to 1/8 cup. Cool. 3 In a bowl, combine flour, baking powder, baking soda, and 1/4 teaspoon salt. 4 In another bowl, cream butter and sugar until light and fluffy. 5 Add egg and the coffee mixture; mix. Fold in half of the flour mixture. 6 Add sour cream, then the remaining flour mixture. Stir in pili nuts and white chocolate chunks. 7 Fill greased mini muffin cups until three-fourths full. 8 Bake for 15 minutes at 400ºF.
Photography by David Hanson│ Styling by Elaine P. Lim │ Props from Rustan's Department Store │ All bread used from Calvin's Deli
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