gluten-free honey coffee cacao muffins
These muffins are adapted from Roost, and you can find the recipe here. I only made a few changes: I used olive oil instead of ghee, and I added 1/4 cup strong, cold coffee and 1 teaspoon vanilla to the wet ingredients, and then added 2 tablespoons of cacao nibs to the dry ingredients. I also sprinkled them with a little sugar in the raw before baking.
I really, really like these muffins. They were made for a New Years Day brunch, and trumped the blueberry scones I had also made. Such a great little treat!