Mocha Mini-Muffins
They’re called muffins, but they’re delicate enough to be morsel-sized cupcakes. They work as a dessert or a snack, and they seem to be particularly welcome on a buffet of finger foods.
Look for mini-muffin tins in kitchen shops, discount department stores and even some hardware stores. You can also make regular sized muffins with this recipe; it will yield 16-20 muffins.
Prep Time: 0:20
Total Time: 0:35
Servings: 42-48 muffins
Ingredients:
12 tablespoons (1 1/2 sticks) unsalted Organic Valley butter, softened
1/4 cup sugar
1/2 cup brown sugar (do not pack)
3 tablespoons finely ground coffee beans
1 1/2 teaspoons vanilla extract
1 large Organic Valley egg
1 cup flour
1/2 cup whole wheat pastry flour (or substitute more of the regular flour)
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup Organic Valley milk (whole or lowfat)
3/4 cup mini or regular-size chocolate chips
Instructions:
1. Heat oven to 375 degrees. Line 4 mini-muffin pans with small paper liners.
2. Use a wooden spoon to cream the butter, sugars and ground coffee in a large bowl. Beat in the egg and vanilla.
3. Whisk the flour, baking powder and salt in another bowl until well combined. Stir the flour mixture alternatively with the milk into the creamed butter mixture, mixing just until barely combined. Stir in chocolate chips.
4. Use a spoon to fill the muffin cups about three-quarters full. (Do not fill them to the top.) Place muffin tins in the lower half of the oven. Bake until toothpick inserted in center of muffins comes out clean, 12-15 minutes. Cool thoroughly on wire racks.
Recipe adapted from The Ovens of Brittany Cookbook, by Terese Allen.
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