Thursday, March 01, 2007

Just a Bite of Mocha

I've been eyeing this recipe for about a year now, and I finally bought the "pantry-staple" ingredients that I was missing in order to make them (almond extract and rice wine vinegar). The recipe didn't have nuts in the batter, and made big muffins, but I think these would be overwhelming as a large muffin since they're so strong. Mom and Dad like them, but then again, they do like coffee.

I've had the urge to bake this past week, and am hoping to make banana muffins, lime bars, and experiment with wheat berry cookies (though maybe I should hold off on the wheat berry cookies since I've never done anything with wheat berries, or experimented with cookies really for that matter. I used to with banana muffins, but I wasn't organized and lost my notes.)

Mocha-Almond Mini Muffins
adapted from Mocha-Nut Muffins in Vegetarian Times March 2006
makes 24

1 cup all-purpose flour
1/2 cup whole wheat pastry flour
6 Tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup brewed strong coffee, lukewarm (I made 2 1/2 cups of coffee with 6 scoops of grounds to use)
1/3 cup pure maple syrup
1/4 cup canola oil
1 Tablespoon rice wine vinegar
1/2 teaspoon almond extract
1/2 cup mini chocolate chips
1/3 cup chopped almonds, divided

Preheat oven to 325ºF. Coat 24 mini muffin pan cups with cooking spray.

Combine dry ingredients in a small bowl (flours through salt); whisk to mix together.
Whisk together wet ingredients in a small bowl (coffee through extract).
Add wet ingredients to dry ingredients and stir until combined (can still be lumpy). Do not overmix. Stir in chocolate chips and 1/2 of almonds.

Divide batter among prepared cups using a cookie scoop (about 1- 1 1/2 tablespoons). Top with remaining almonds.
Bake 9-11 minutes or until they spring back when touched or a toothpick comes out with only a few crumbs.
Remove from pans and cool on wire rack. (Enjoy them or once completely cooled, freeze for later use.)

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