Coffee Spice Sour Cream Muffins

I love muffins. Seriously. Which is probably partially why I've got a few extra pounds that could stand to disappear. But probably never will. Because I love muffins. Besides, they make for easy work breakfasts. Well, those and pancakes or waffles. I freeze pancakes or waffles and throw them in the toaster at work to reheat, and voila! Breakfast! Same with muffins, except I throw them in the microwave instead of toaster. At any given time, I've generally got at least 2 or 3 types of pancakes, maybe some waffles, and at least 1 or 2 types of muffins to choose from. Grab and go! 

Anyways, these muffins were my attempt at a slightly better breakfast for when I go back to work this week (oh, hello 4:30am, I haven't missed you one bit..). They're filled with flaxseed to make them slightly healthier, and tons of cinnamon and coffee.

Ingredients: 
1/3 cup hot coffee
1 tsp instant coffee
1/2 cup oil
1/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
3/4 cup sour cream
1/4 cup flaxseed
2 cups flour
1/2 cup oats
1 1/2 tsp baking soda
1/2 tsp corn starch
1/2 tsp cream of tartar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt

Directions:

Preheat oven to 375º. 

Combine hot coffee and instant coffee in a small cup and stir until the instant coffee is dissolved. Set aside. 

Combine oil, sugars and vanilla in a large bowl. Stir in sour cream and coffee mixture. Add flaxseed and combine. 

In a separate bowl combine remaining ingredients and stir slowly into wet until just mixed. Divide the batter evenly between 16 lined muffin cups (about 1/4 cup each). To top, I combined 2-3 tbsp brown sugar with 1/2 tsp cinnamon and sprinkled on top of each muffin before baking. Bake for 18-20 minutes, until a toothpick comes out clean.