A little Pinoy addition makes this uniquely flavored goody that much yummier.
For the coffee mixture
1/4 cup espresso
1/2 cup sugar
For the flour mixture
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 cup butter, softened
1 tablespoon sugar
1/3 cup sour cream
1/4 cup pili nuts, coarsely chopped
1/2 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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