Yesterday I had email correspondence with my cousin Michelle and found out my aunt had total knee replacement surgery a couple of days ago. I immediately emailed her back asking he what kind of treat I could make for her mom! Michelle responded with anything chocolate. So, since I love sharing muffins and had been looking at this Mocha Muffin from Joy of Baking, I decided right then and there that was what I would make for my aunt to enjoy while she is recovering! I dropped them off for her this morning but didn’t get to see her as there was nobody home when I went by….but never fear, I left her a note so my uncle and cousins would know I left them for her!
Later this afternoon Chris came down and wanted some lunch/dinner. I love having days like this when I’m home and in the kitchen baking or cooking or both and I have someone here to share with. I offered to make him the Buffalo Chicken Panini, but he wanted tomato soup and toasted cheese. he he. Here are a few photos of this afternoon:
from Joy of Baking
2 large eggs
1/2 cup buttermilk
1/2 cup safflower, corn, or canola oil (or other flavorless oil)
1/4 cup strong black coffee or espresso, at room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup cocoa powder, sifted
1 cup light brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pecans or walnuts, coarsely chopped
1 cup cappuccino, semisweet, milk, or white chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line 12 – 2 3/4 x 1 1/2 inch muffin cups with paper liners, or butter or spray with a non stick cooking spray.
In a large measuring cup or bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.
In another large bowl combine the flours, cocoa powder, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Stir in the chopped nuts and chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 – 23 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Makes about 12 regular sized muffins.