Mini Mocha Macadamia Muffins Food

CAFE MOCHA MINI MUFFINS

Steps:

• In a small bowl, dissolve coffee granules in water. Stir in the oats; set aside. In another bowl, cream butter and sugars. Beat in egg yolk, vanilla and oat mixture. Combine the flour, cocoa, baking powder, baking soda and salt; add to oat mixture just until moistened. Stir in 1/3 cup chocolate chips., Fill foil- or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining chips. Bake at 350° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BANANA MACADAMIA MUFFINS

Steps:

• Preheat oven at 375°. In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients until just moistened. Fold in the bananas, coconut and pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Freeze option: Freeze cooled muffins in airtight containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

KILLER MOCHA MUFFINS

Steps:

• Preheat oven to 350°F.
• Line a 12-cup muffin tin with paper liners.
• In a small, microwave-safe bowl, melt together the butter and chopped dark chocolate. Heat in 30 second intervals, stirring frequently until smooth. Set aside to cool slightly.
• Dissolve espresso or coffee in hot water. Set aside.
• In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and add eggs, buttermilk, dissolved coffee, and vanilla extract or Kahlua .
• Stir till partially mixed, then stir in melted chocolate mixture until the batter is almost smooth then stir in the chocolate chunks and nuts if using, mixing just until everything is incorporated.
• Spoon batter into lined muffin cups 2/3 full. Bake for about 16-20 minutes, or until a tester inserted into the center comes out clean.
• Cool muffins before serving at room temperature or slightly warm.

CAFE MOCHA MINI MUFFINS

Steps:

• In a small bowl, dissolve coffee granules in water.
• Stir in the oats; set aside.
• In a small mixing bowl, cream butter and sugars.
• Beat in egg yolk and vanilla. Beat in reserved oat mixture. Combine the flour, cocoa, baking powder, baking soda and salt; add to oat mixture.
• Stir in 1/3 cup chocolate chips.
• Fill greased miniature muffin cups three-fourths full.
• Sprinkle with remaining chips.
• Bake at 359 degrees F for 12-15 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks.

WHITE CHOCOLATE MACADAMIA MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in chips and nuts., Fill paper-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. , For glaze, in a microwave, melt chips with cream; stir until smooth. Drizzle over warm muffins. Serve warm.

MOCHA MACADAMIA NUT MUFFINS

Steps:

• Preheat oven to 400°F; grease or paper line 12 muffin cups.
• Combine flour, sugar, cocoa, baking soda and salt in a large bowl.
• Dissolve coffee granules in hot water.
• Whisk together buttermilk, butter, egg coffee mixture and vanilla until well blended.
• Stir in flour mixture just until moistened. Fold in macadamia nuts.
• Spoon evenly into prepared muffin cups.
• Bake 13-17 minutes or until toothpick inserted into centers comes out clean.
• Cool in muffin pan on wire rack 5 minutes.
• Remove from pan and cool on wire rack.
• If desired, sprinkle with powdered.

MINI MOCHA MACADAMIA MUFFINS

Steps:

• In a small pot combine the hot coffee and 3/4 cup sugar and cook, stirring constanity just until sugar is dissolved (if it should start turning too thick add a bit more coffee, the purpose of this is just to melt the sugar).
• Wisk in the cocoa powder and cool to room temperature.
• Combine flour, baking powder, baking soda and salt in a small bowl and set aside.
• In a large bowl, cream together the butter and 2 tblsp sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition.
• Add coffee mixture and beat until blended.
• Fold in half the dry ingredients using a spoon or spatula.
• Fold in sour cream, then add remaining flour mixture.
• Lastly, stir in the nuts and chocolate. Fill muffin cups (greased) 3/4 full.
• Bake 10-15 minutes at 400 degrees F.
• Makes 48 mini muffins.
• *And that's a PILE of muffins even if they are mini size.