2 C. flour

2 t. baking powder

1/2 t. salt

1/3 C. sugar

1 T. instant coffee granules

2 T. coffee liqueur

2 T. Irish whiskey

Milk

1 egg

1/2 C. melted butter or margarine

Line 12 muffin-tin cups with paper liners. Preheat oven to 375° F.

In a bowl, combine flour, baking powder, salt and sugar. Stir well.

In a 1-cup measure, dissolve coffee granules in coffee liqueur and whiskey. Add enough milk to measure 1 cup. Whisk egg in a bowl with coffee-milk mixture. Whisk in melted butter.

Gently stir liquid into dry ingredients just until moistened. Spoon into muffin tin. Bake for 25 minutes, or until the top springs back when gently touched.

Makes 1 dozen.