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Mocha-Nut Muffins

Vegetarian Times Issue: March 1, 2006 p.51

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Double your pleasure: Enjoy these muffins with a steaming cup of cappuccino. Note: Be sure to use whole wheat pastry flour; regular whole wheat won’t work. Regular pastry flour works also.

Directions

Preheat oven to 325F. Coat 10 standard muffin pan cups with cooking spray.
Combine both flours, cocoa, baking powder, baking soda and salt in large bowl; whisk to blend. Mix coffee, syrup, oil, vinegar and almond extract in small bowl. Add wet ingredients to dry ingredients, and stir until completely blended. Stir in chocolate chips, if using.
Divide batter evenly among prepared cups. Top with almonds. Bake 20 minutes, or until muffins spring back when touched lightly in center. Remove from pans, and cool on wire rack.

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ingredient list

Makes 10

1 cup all-purpose flour
1/2 cup whole wheat pastry flour
6 Tbs. cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup brewed strong coffee, lukewarm
1/3 cup pure maple syrup or brown rice syrup
1/4 cup canola oil
1 Tbs. rice wine vinegar
1/2 tsp. almond extract
1/2 cup dairy-free chocolate chips, optional
1/3 cup slivered almonds

Nutritional Information

Per SERVING:

Calories	180
Protein	3g
Total fat	7g
Carbs	25g
Cholesterol	mg
Sodium	195mg
Fiber	2g
Sugars	6g

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