You may also like
Categories:
flour whole wheat flour brown sugar Dutch baking soda baking powder salt vegetable oil butter eggs yogurt Espresso powder vanilla pecans chocolate chip
Viewed: 42 - Published at: 5 years agoIngredients
- 2 cups all-purpose flour
- 34 cup whole wheat flour
- 1 cup firmly packed brown sugar (dark or light)
- 13 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 12 teaspoon baking powder
- 1 teaspoon salt
- 12 cup vegetable oil
- 14 cup salted butter, melted
- 3 large eggs
- 1 cup plain yogurt (lowfat or full fat)
- 12 teaspoon espresso powder, dissolved in 1/2 cup water (or substitute 1/2 cup morning coffee)
- 1 teaspoon vanilla
- 1 cup pecans, chopped
- 1 cup mini chocolate chip
Method
- Preheat oven to 375.
- Spray a 12 cup, 3 x 1 1/2 inch muffin tin with pan spray.
- In a bowl, combine the flours, sugars, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the oil, butter, eggs, yogurt, coffee mixture, and vanilla.
- Fold the wet ingredients into the dry ingredients.
- Fold in the pecans and chocolate chips.
- Spoon the batter evenly into the muffin cups; the cups will be very full, but don't worry, they won't overflow; the batter will rise up nicely.
- Bake for 25 minutes or until a cake tester comes out clean.
- Cool the muffins completely in the pan.
