I made slight alterations to this recipe. I doubled the amount of coffee, and replaced the coffee with espresso. I used about 1/4 of the coffee in the egg and sugar mix, and the rest to soak the bran cereal in before adding it to the mix. For the butter, I used half melted butter and half olive oil. I also doubled the size of the muffins for big muffins and baked for 25 minutes. They turned out moist and delicious!
Date Posted: Dec. 19, 2007
Photography Notes: Photographed with Nikon D40x