Mocha muffins with chocolate chips and pecans

1 Servings

Ingredients

Quantity Ingredient
¼ cup Hot water
1 tablespoon Instant espresso powder
½ cup Buttermilk
½ cup Vegetable oil
2 larges Eggs
1 teaspoon Vanilla extract
1¾ cup All purpose flour
½ cup Sugar
½ cup Packed golden brown sugar
3 tablespoons Unsweetened cocoa powder
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1½ cup Milk chocolate chips
1 cup Coarsely chopped pecans (about 4 ounces), toasted

Directions

Preheat oven to 375°F. Line twelve ½-cup muffin cups with paper liners.

Stir

¼ cup hot water and espresso powder in medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until well blended. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans.

Divide batter equally among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Transfer muffins to rack and cool.

Makes 12

Bon Appétit April 1995

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Veronica Betancourt" <VBETANCOUR@...> on Nov 10, 1997

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