Mocha-Nut Muffins

Name: Mocha-Nut Muffins
Ingredients: 1 cup all-purpose flour; 1/2 cup whole wheat pastry flour; 6 Tbs. cocoa powder; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 3/4 cup brewed strong coffee, lukewarm; 13 cup pure maple syrup or brown rice syrup; 1/4 cup canola oil; 1 Tbs. rice wine vinegar; 1/2 tsp. almond extract; 1/2 cup dairy-free chocolate chips, optional; 13 cup slivered almonds

13 ingredients

10 steps

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat pastry flour
6 Tbs. cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup brewed strong coffee, lukewarm
13 cup pure maple syrup or brown rice syrup
1/4 cup canola oil
1 Tbs. rice wine vinegar
1/2 tsp. almond extract
1/2 cup dairy-free chocolate chips, optional
13 cup slivered almonds

Directions

1

Preheat oven to 325F.
2

Coat 10 standard muffin pan cups with cooking spray.
3

Combine both flours, cocoa, baking powder, baking soda and salt in large bowl; whisk to blend.
4

Mix coffee, syrup, oil, vinegar and almond extract in small bowl.
5

Add wet ingredients to dry ingredients, and stir until completely blended.
6

Stir in chocolate chips, if using.
7

Divide batter evenly among prepared cups.
8

Top with almonds.
9

Bake 20 minutes, or until muffins spring back when touched lightly in center.
10

Remove from pans, and cool on wire rack.