Mocha Muffins

So, voting day is here! I had no intention to stand in a line in the hot midday sun to exercise my democratic right and that meant I was at the polling booth at seven in the morning. And if you are wondering, no I was not the first one out there! It also meant that after I cast my vote, I had the whole day ahead of me with nothing planned. So, I did the most logical thing .. I baked muffins for breakfast!!

Muffins are so easy to bake that it is usually the first thing that comes to mind. If you haven't seen too many muffin posts on the blog, it is because they are usually polished off before I get a chance to take the pics and write a post! 

 

Remember the golden rule when you make muffins.. two bowls, one for the dry ingredients and one for wet ingredients. And when you mix the two, mix until just combined. The more you mix, the tougher and denser the muffin will be. Less is more!!

 

 

As for these muffins, these are chocolaty, light, moist with a hint of coffee and the crunch of walnuts and chocolate chips. I believe I don't need to say more to convince you!!

 

 

PS - I hope you voted! 

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Mocha Muffins

Recipe, minimally adapted : Joy of Baking

makes 6 regular sized medium muffins

Ingredients

• 1 egg
• 1/4 cup buttermilk
• 1/4 cup canola/safflower/vegetable oil
• 1/8 cup black coffee or espresso, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup all purpose flour
• 1/4 + 1/8 cup whole wheat flour (I used atta)
• 1/8 cup regular unsweetened cocoa powder
• 1/4 + 1/8 cup sugar
• 1/2  teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup walnuts, coarsely chopped (optional)
• 1/2 cup chocolate chips

Cooking Directions

• Pre-heat the oven to 190 deg C. Line your muffin pan with cases or lightly grease the pan.
• In a large bowl, whisk together  the egg, buttermilk, oil, coffee and vanilla extract. 
• In another bowl, mix the flours, cocoa, sugar, baking powder, baking soda and salt.
• Stir in the chocolate chips and walnuts.
• With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Remember, over mixing the batter will result in tough and dense muffins.
• Evenly distribute the batter between the muffin cups. Fill in the muffin cases up to only 2/3rd of the way.
• Bake for 18-23 minutes, or until a skewer/toothpick inserted in the centre comes out clean.
• Remove from oven and ten minutes later, remove from pan and cool on wire rack.