Wws Mocha Muffins Recipes

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.

Steps:

• Preheat oven to 350°F Coat a 12-cup muffin pan with cooking spray; set aside.
• Combine flour, 1/2 cup of oats, cocoa powder, 2 tablespoons of coffee powder, 2 tablespoons of brown sugar, granulated sugar, baking powder, baking soda, cinnamon and salt in a large bowl; stir well.
• Combine egg substitute, applesauce, oil and milk in a medium bowl; stir well. Pour egg mixture into dry ingredients and gently mix just to blend; do not beat.
• To make topping, stir together remaining 3 tablespoons of oats, remaining tablespoon of brown sugar, remaining 2 teaspoons of coffee powder and walnuts in a small bowl.
• Spoon about 1/4 cup of batter into each prepared muffin cup and sprinkle about 1 1/2 teaspoons of topping over each muffin. Bake until muffins spring back when lightly touched and topping is lightly browned, about 15 to 18 minutes. Remove from oven and cool in pan for 5 minutes; turn out onto rack. Serve warm or at room temperature.

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.

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.

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.