Lovely recipe for buttermilk Mocha Muffins with chocolate chips
3 large eggs
1 cup buttermilk
3/4 cup vegetable oil
1/2 cup espresso coffee, at room temperature
1 teaspoon pure vanilla extract
3 cups whole wheat flour
1/3 cup unsweetened cocoa powder, sifted
1/2 cup light brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans or walnuts, coarsely chopped
1 cup cappuccino, semisweet, or white chocolate chips
Preheat oven to 375F (190C). Position rack in center of oven. Butter or spray with a non stick cooking
spray 12 – 7cm x 4cm muffin cups. Set aside.
In a large measuring cup or bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.
In another large bowl combine the flours, cocoa powder, brown sugar, baking powder, baking soda, and
salt. Stir in the chopped nuts and 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 tough muffins will result. 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
20 – 25 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.