How about making these muffins for breakfast?
3/4 cup butter, room temperature
1 1/2 cups sugar
3 pieces egg
2 teaspoons vanilla
1 cup sour cream
1/4 cup milk
2 tablespoons coffee, use black coffee
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup walnuts, chopped
3/4 cup raspberry jam
Line muffin pan with paper cups or liners. Preheat oven to 350°F.
In a bowl, cream butter and sugar with electric mixer or whisk until light and fluffy.
Add eggs, one at a time, while continuously beating the mix. Add vanilla, sour cream, milk, and coffee.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add walnuts.
Combine flour mixture with butter mixture. Beat until just mixed through.
Use an ice cream scooper to fill each muffin cup halfway with the mixture. Add a teaspoon or so of raspberry jam. Then top off with more batter, filling each cup completely.
Bake for 30 to 35 minutes or until toothpick inserted in the muffin comes out clean.
TIP: Muffins will keep in a lidded plastic container in the freezer for a couple of weeks. Reheat in the microwave or a 275F oven for a few minutes before serving.
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