Espresso Cinnamon Muffins

Espresso Cinnamon Muffins are a delicious and easy breakfast or snack option.

The coffee flavor in these muffins will give you a caffeine boost to start your day.

These muffins may not be suitable for people who are sensitive to caffeine or have trouble sleeping if consumed late in the day.

The ginger snaps may also be a potential allergen for some people.

Coffee contains antioxidants and may help improve brain function and boost metabolism.
Ginger has anti-inflammatory and immune-boosting properties.

	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

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3.	In a separate bowl, mix together milk, eggs, canola oil, and instant coffee until coffee granules are dissolved.
4.	Pour wet ingredients into dry ingredients, and mix until just combined.
5.	Fold in crushed ginger snaps.
6.	Grease muffin tins or use muffin liners. Fill each muffin tin about two-thirds full.
7.	Bake in preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
8.	Serve warm with a cup of coffee or a glass of milk.