Mini White Choco-Mocha-Pili Muffins

A little Pinoy addition makes this uniquely flavored goody that much yummier.

Makes 12

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 egg
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