Enriched, Healthy Super Coffee, Ganoderma Lucidum

Who doesn’t like muffins? I particularly love fresh muffins. My favorites are generally blueberry, chocolate chip, pumpkin spice and the spice muffins that I’m including the recipe on below. I know I can go to just about any convenient store or coffee shop nowadays and get one baked the day before or maybe even weeks before. Nothing beats the muffin top baked, steaming in all of its glory. It commands your attention, not to mention everybody within a block of your house.

My coffee spice muffins are intoxicating and addictive. They are moist and delicious with a touch of spice from the fresh cinnamon and nutmeg with the awesome flavor from the Gano Cafe Classic coffee shining through. These muffins are fantastic for brunch, dessert, or snacks.

Spice Muffins

Ingredients:

* 2 cups all-purpose flour
* 1/2 cup sugar
* 2-1/2 teaspoons baking powder
* 2 packets of Gano Classic Coffee
* 1/2 teaspoon salt
* 1/2 teaspoon fresh cinnamon – you can substitute previously ground
* 1/4 teaspoon fresh nutmeg – you can substitute previously ground
* 1 cup whole milk
* 1/2 cup butter – unsalted, melted and cooled
* 1 egg, slightly beaten
* 1 teaspoon vanilla extract
* 3/4 cup semi-sweet chocolate mini-chips

Preparation:
Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.

In a large bowl, whisk together flour, sugar, baking powder, GanoCafe Classic coffee, salt, cinnamon, and nutmeg. Set aside. In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined being careful no to over mix. Let me reiterate this — Do NOT over mix or you’ll end up with hockey pucks instead of muffins. Fold in chocolate chips. At the end, the mix will be a little rough looking, like it’s not mixed thoroughly, but that’s okay. That’s what we’re looking for at this stage. Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins. I’ve swapped out the coffee for GanoCafe Mocha and found that those muffins freeze well. Yield: 12 muffins or about 48 mini-muffins.

For storage, I cheat by taking one slice of store bought bread and placing it into a sandwich bag, not closing the top so that air can escape/enter. I then place 6-7 muffins into a large one-gallon plastic bag. Please the sandwich bag containing the slice of bread into the one-gallon bag, making sure that the top of the smaller bag remains open. Lightly squeeze the excess air from the large bag and seal it closed. The trick here is that the preservatives from the store bought bread will expand into the the larger bag and keep the muffins moist for up to a week. If we didn’t place the bread into the smaller bag, everywhere the bread comes into contact with the muffins will absorb too much moisture and fall apart on touch. Keep the bag towards the front of the larger bag for easy changing as I have found that the bread lasts for about 3-4 days before giving off all of its moisture. Simply replace the bread at this point.

For freezing, individually wrap each cooled muffin in plastic wrap and place into a one-gallon bag, making sure that it is already labeled with today’s date. The muffins should last about 3-4 months in the freezer.