More than mere eye-candy, these fine specimens are potential suitors with real substance. Undeniably dark and handsome, it’s hard not to fall for their good looks even at a glance, but there’s so much more to love in each tempting crumb.
Want a partner who won’t insult your intelligence? These fellas are a smart choice, made of high-fiber coffee flour and bolstered by whole wheat, staying with you all morning when so many flaky pastries will let you down. Seeking a bit of adventure in the everyday? Subtly fruity, nutty, and lightly scented with rich cinnamon, each bite provided a flavorful departure from the typical breakfast baked good.
Prepare to meet your perfect match, at least when it comes to sweet muffin romance.
Coffee Flour Crumb Muffins
2 Cups White Whole Wheat Flour
1 Cup Coffee Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Salt
1 1/2 Cups Plain Non-Dairy Milk
1/2 Cup Dark Brown Sugar, Firmly Packed
1 Teaspoon Apple Cider Vinegar
1/2 Teaspoon Vanilla Extract
1/2 Cup Olive Oil
1/2 Cup Pitted and Chopped Dates
1/4 Cup Toasted and Chopped Pecans
2 Tablespoons White Whole Wheat Flour
2 Tablespoons Coffee Flour
3 Tablespoons Dark Brown Sugar, Firmly Packed
2 Tablespoons Toasted and Chopped Pecans
1/4 Teaspoon Ground Cinnamon
1 1/2 Tablespoons Olive Oil
Preheat your oven to 350 degrees and lightly grease 12 muffin tins.
In a large bowl, sift the white whole wheat flour, coffee flour, baking powder and soda, cinnamon, and salt. Stir to combine and thoroughly distribute all of the dry goods throughout the mixture.
Separately, mix together the non-dairy milk of your choice, brown sugar, vinegar, and oil. Pour the liquids into the bowl of dry ingredients, stirring lightly just to bring the batter together. Add the dates and pecans last, folding them in gently. A few errant lumps in the dough are perfectly fine.
For the crumb topping, simply stir together all of the ingredients with a fork until the mixture clumps together in large pieces, approximately the size of peas.
Distribute the muffin batter between your prepared tins, mounding them generously towards the center. Sprinkle the crumb topping over each one as evenly and equally as possible.
Bake for 20 – 24 minutes, until a toothpick inserted into the center pulls out clean. Let cool completely before enjoying!
Makes 12 Muffins
It was a risky move, alright. Introducing a new vegan creamer on top of your existing vegan creamer doesn’t strike me as the most sound business plan, but So Delicious boldly dropped their new “Barista-Style” coffee whitener a few months ago, undeterred. Reportedly better for steaming and frothing to create more authentic lattes, I had to admit, I was curious. Given the opportunity to check them out for myself, it was an offer I couldn’t refuse.
Now, I’m no barista. I bought myself a charming refurbished espresso machine about 10 years ago with ambitions of learning its steamy ways. Shamefully, it hasn’t seen the light of day since. This job calls for professional purveyors of caffeine. Marching down to Port Coffeehouse with creamer in hand, this would be the ultimate test. Clearly, they must get their fair share of crazy customers, because Jerry kindly tolerated my crazy request, even allowing multiple lattes to get that perfect picture:
It was a thing of beauty, topped with a classic fern design etched into the thick crema. One sip and I was hooked- An avowed black coffee drinker all my life, I finally understood the hype behind the latte. Far from being just a fluffy dessert-like drink, this cuppa was rich, comforting, and strangely satisfying. The Original Barista-Style Creamer is completely unsweetened, which suited my tastes perfectly. Not a hint of coconut flavor made it into the mug, so there was nothing to distract from the deep, roasted flavor of the beans. For those with a sugar craving, the Vanilla Barista-Style Creamer does bear a balanced hint of sweetness, along with a subtle vanilla essence. An excellent addition to specialty coffee drinks, or just the morning cup of Joe, I can understand why So Delicious took the unconventional route of adding a second dairy-free creamer to their lineup.
Lucky for you, I happen to have two freebie coupons for any So Delicious product, and I would love to spread the coconut love around. If you’re interested in trying their new creamers, tell me about what kind of drink (or anything else, if you’re feeling creative) you would make with it, and if you’re planning on snapping up something else (Ice cream? Yogurt?) tell me about it! Be sure to leave a comment with you name and a valid email address in the appropriate boxes before May 20th at midnight EST. I’ll update this post and email the winners shortly thereafter.
UPDATE: That’s all folks! The entry period is over and the random number generator has spoken.
Our winner today is commenter number 50: Amy Tong! Congratulations Amy, you’ll be hearing from me shortly. To everyone else, keep your eyes peeled for more opportunities to snag a freebie or two, since there are more giveaways to come…