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teeny-tiny muffin pan

In tool on May 8, 2012 at 12:02 am

so you know how tjmaxx has a really great kitchen section? i was there the other day and found this little beauty, on the right:

seriously, how could i resist something so cute and small? well, i couldn’t.

plus it was $3.99.

so small! so cheap!

even too small for the tiny cupcake liners santa gave me:

anyway, when i mentioned it to mama, she, of course, had the perfect inaugural recipe.

preheat oven to 350 degrees, and butter your pan well.

mesure out any combination of chocolate odds and ends you have around – 3 ounces. i used half semi-sweet and half bitter-sweet. i was going for dark dark dark!

melt in a small saucepan with 3 tablespoons of butter.

add 2 teaspoons instant coffee or espresso powder disolved in 1 tablespoon warm water OR dissolved in bailey’s, like i did OR no coffee at all and instead, use your choice of flavoring. she used a tablespoon of knob creek.

add 1/4 cup flour and stir well; add 1 egg lightly beaten and 1 teaspoon vanilla and stir.

add 3 tablespoons white sugar and 3 tablespoons brown sugar and stir til smooth. my main problem was that i didn’t have brown sugar, so i used turbinado. definitely affected the texture, but most people told me they actually liked it oddly crunchy… (in real life, SUCH a baking no-no to substitute sugars like this.)

scoop into your little pans with a mini ice cream scoop or tablespoon.

bake until cooked and tops are smooth and slightly puffy – about 10-12 minutes. let cool.

the easiest way to get them out of the pan is to twist each one gently, then put a cooling rack face-down on the pan and  flip everything over. they should pop right out.

makes 12 of the regular size mini-muffins, or 18 teeny-tiny muffins.

they were so coffee-y and so decadent, but so small you didn’t feel bad eating a couple!

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