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Mocha Chip Muffins

Prep Time: 30 minutes

Cooking Time: 25 minutes

Yield: 12 large muffins

Related recipes: Breads, Chocolate, Dairy Foods, Delicious Living Magazine, Desserts, Eggs, Grains, Holiday and Festive, Potlucks, Soy-Free, Vegetarian

Great to start off your day or a great pick me up at any time. Moist and delicious. Can be frozen then reheated for later use.

Ingredients

1 1/2 cups (180g) organic unbleached white flour

1 1/2 cups (180g) organic whole grain pastry flour

1 1/2 Tbsp (15g) each: brewer’s yeast, wheat germ and oat bran

1 Tbsp (15g) baking powder

1/2 tsp (2g) each baking soda and sea salt

1 1/2 cup (360g) plain organic nonfat yogurt

3 Tbsp (10g) dark roast instant coffee

10 Tbsp (140g) organic unsalted butter, softened

1 cup (50g) sucanot, ground

2 extra large organic eggs

1 cup (170g) organic semi-sweet chocolate chips

Directions

Pre-heat oven to 375°F (190°C). Completely grease the inside and top of muffin pans. Set aside.

Mix flours, brewer’s yeast, wheat germ, oat bran, baking powder, baking soda and salt in a medium bowl. Set aside.

Blend yogurt with coffee in a small bowl. Set aside.

Using an electric mixer, beat together butter and sucanot until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition.

Beat in 1/2 of the flour mixture. Beat in 1/3 of the yogurt mixture. Beat in remaining flour mixture in two batches, alternating with the yogurt mixture, until incorporated. Fold in the chips.

Using a large ice cream scoop, scoop a generous portion of batter into the muffin pans. Bake for 25 to 30 minutes or until golden brown. Set on a wire rack to cool for 5 minutes. Remove from pans and serve warm. (For mini muffins, use a small scoop and bake for 12–15 minutes.)

Note: This recipe makes 36 mini-muffins.