Espresso Cinnamon Muffins - cooking recipe

Ingredients

2 cups unbleached flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup milk
2 eggs
1/4 cup canola oil
1 teaspoon instant coffee granules
1/2 cup crushed ginger snaps

Preparation

Preheat oven to 350 degrees fahrenheit
Grease a 12 cup muffin pan with melted butter.
Assemble dry ingredients in a medium size mixing bowl.
Whisk the milk, oil and eggs together in a large mixing bowl.
Dissolve the coffee granules in one teaspoon of hot water then add to the egg mixture and combine well.
Add the dry ingredients to the egg mixture and mix until glossy and smooth.
Stir in the crushed ginger cookies and stir until all the crumbs are incorporated into the batter.
Pour batter from a measuring cup into greased muffin containers and bake for 20 minutes or until tops are nicely browned.