1/4 C. hot water
1 tsp. instant espresso powder
1/2 C. buttermilk
1/2 C. vegetable oil
2 large eggs
1 tsp. vanilla extract
1 3/4 C. flour
1/2 C. sugar
1/2 C. golden brown sugar
3 Tbsp. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 1/2 C. milk chocolate chips
1 C. chopped nuts (optional)
Preheat oven to 375°.
Stir 1/4 C. hot water and espresso powder in medium bowl until powder dissolves. Add
buttermilk, oil, eggs and vanilla and whisk until well blended. Mix in flour, sugar, brown
sugar, cocoa, baking soda and baking powder. Mix in chocolate chips and nuts, if desired.
Divide batter into 12 muffin tins. Bake about 25 minutes, or until tester comes out clean.
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