Mocha Muffins Food

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.

BEST EVER MOCHA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Oil 6 large or 12 small muffin cups.
• Mix flours, cornstarch, cocoa, baking powder, salt, baking soda and dark chocolate chips together in a large bowl.
• Place coffee, sugar, applesauce, oil, soy milk, vinegar and vanilla in a blender and blend until smooth or place in a large bowl and blend with immersion blender.
• Add wet ingredients to dry.
• Stir, adding more soy milk to make it a thinner batter, you don't want it to be stiff.
• Divide evenly among muffin cups, bake in oven for 20 minutes or until the toothpick test proves true.
• Place on cooling rack, cover with a towel and remove after 5 minutes.
• Cool completely.
• Place in paper towel lined Tupperware, freeze after 1-2 days wrapped tightly in plastic.
• Mark breaks these up and puts them in ice cream.

MOCHA CHOCOLATE CHIP BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups.
• Bake for 25 minutes. Cool on wire racks.

MOCHA MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
• In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chunks. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

MOCHA MUFFINS

Steps:

• Combine the flour, sugars, cocoa,baking powder, baking soda,lecithin, and salt. Stir to mix well.
• In the bowl of a food processor, place prunes and 6 Tbsp water. Process on high til mixture is smooth. Place prune mixture in a bowl with coffee and vanilla extract. Stir to mix well. Add flour mixture to prune mixture, stir to mix well.
• Line muffin cups and fill 3/4 full. Bake at 350°F for 15-20 minutes, being careful not to overbake(They should spring back when lightly touched). Immediately after removing from the oven, place 8 chocolate chips on top of each muffin. Allow to sit until soft and then spread the softened chips with a spatula.

MOCHA MUFFINS

Steps:

• Preheat oven to 400F; in a 12-cup muffin pan, place paper liners in 10 cups and set aside.
• In a small bowl, dissolve instant coffee in hot water.
• In a large bowl, crack egg and whisk; stir in oil, milk, vanilla, and coffee mixture; combine well.
• In an another small bowl, combine dry ingredients.
• Gently fold dry ingredients into coffee mixture, just until mixed; do not overbeat.
• Spoon batter into the 10 paper liners and decorate the top of each muffin with a few chopped almonds, if desired.
• In the two unused muffin pans, place some water so they won't burn.
• Place in preheated oven and bake for 25 minutes.
• Remove from pan and cool on rack.

MOCHA WALNUT MUFFINS

Steps:

• Preheat oven to 375°F Lightly grease 18 regular-sized muffin cups, or line with paper or foil baking cups.
• Mix flours, sugar, cocoa, baking soda, salt and baking powder.
• In a large bowl, whisk buttermilk, oil, coffee, eggs and vanilla until blended.
• Stir flour mixture into buttermilk mixture just until blended.
• Stir in walnuts and chocolate chips. Spoon batter into prepared muffin cups.
• Bake 20-25 minutes, until toothpick inserted near centers comes out clean. Remove muffins to wire rack to cool.

MOCHA MUFFINS WITH CHOCOLATE CHIPS AND PECANS

Steps:

• Preheat oven to 375°F. Line twelve 1/2-cup muffin cups with paper liners. Stir 1/4 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.