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Feb 27 2014

Choca-Mocha Muffins!

These muffins started coming together before dawn… and were risen and ready right in time for sunrise, it was perfect!

Fresh out of the oven at 7am!

Sorry about the strange spot-lighting… it was still pretty dark in my kitchen and I had to have the lights on…But just so you know, to make these at 6:30am was a synch! I mean, it requires so little effort, so even if you’ve just brushed your teeth, splashed your face with water… you’ll be good to go!

Drizzling on the coffee glaze! Exciting!

I DO have to confess, that I measured out a few things the night before, just to speed things up a little… and that coffee scent running through the house all morning is just THE thing! It smelled like Starbucks in here!

Yeah yeah, I’m a sucker for a sunrise… you just forget that it’s… Thursday.. when you look at something like that!

And they were ready, on the table…

Perfect to take to the office to treat your people!! Better than taking a tray full of lattes no?

Choca-Mocha Muffins

Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Serves: 12
Ingredients
  • 2 eggs
  • 1/2 cup (120 ml) buttermilk
  • 1/2 cup sunflower oil
  • 1/4 cup (60 ml) black coffee or espresso, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup regular unsweetened cocoa powder
  • 1 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips
  • Glaze:
  • 1 cup powdered sugar, sifted
  • 2 tablespoons espresso powder combined with 3 tablespoons boiling water
Instructions
  1. Preheat oven to 190 degrees C. Place oven rack in center of oven. Line 12 muffin cups with paper liners, or butter or spray with a non stick cooking spray.
  2. In a large bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.
  3. In another large bowl whisk together the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. (Do not over mix the batter or the muffins will be tough.)
  4. Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 – 23 minutes. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can be stored at room temperature for a few days.
  5. Makes about 12 regular sized muffins.
  6. To make glaze: Combine powdered sugar, espresso powder mixture, in a medium bowl; stir well with a fork until smooth.

Now that’s a super pick-me-up to start the day!

Written by Anjalina Chugani · Categorized: Uncategorized

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