Recipe - Mocha Muffins With Chocolate Chips And Pecans

One fourth cup Hot water
1 tablespoon Instant espresso powder
One half cup Buttermilk
One half cup Vegetable oil
2 lg Eggs
1 teaspoon Vanilla extract
1 Three fourths cup All purpose flour
One half cup Sugar
One half cup Packed golden brown sugar
3 tablespoon Unsweetened cocoa powder
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 One half cup Milk chocolate chips
1 cup Coarsely chopped pecans
(about 4 ounces), toasted

Preheat oven to 375°F. Line twelve 1/2cup muffin cups with paper liners.
Stir
One fourth cup hot water and espresso powder in medium bowl until espresso
powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until
well blended. Mix flour, sugar, brown sugar, cocoa, baking powder, baking
soda and salt in large bowl. Add buttermilk mixture and stir just until
combined. Mix in chocolate chips and pecans.

Divide batter equally among prepared muffin cups. Bake until tester
inserted into center of muffins comes out clean, about 25 minutes. Transfer
muffins to rack and cool.

Makes 12

Bon Appétit April 1995

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Veronica
Betancourt" VBETANCOUR@novell.com on Nov 10, 1997