This is a muffin recipe my mother sort of created with an idea from other muffin recipes in a magazine. These muffins are extremely moist and certainly chocolaty, with a subtle coffee flavor that'll surely wake you up. They are absolutely delicious warm from the oven. To make these muffins healthier, whole wheat flour, or one cup each of whole wheat flour and natural wheat bran may be substituted for the all-purpose flour. Olive or coconut oil may be used for some additional health benefits. The amount of chocolate chips may also be reduced if you dare. Other than that, these muffins are relatively low in fat and sugar, thanks to the applesauce, which also makes them nice and moist.
2 cups all-purpose (plain) flour
1/2 cup granulated (white) sugar
2 teaspoons instant coffee or espresso powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch salt
1/2 cup fat-free buttermilk
1/2 cup unsweetened applesauce
1/4 cup oil
1 large egg
1/2 cup miniature semi-sweet chocolate chips
Preheat oven to 350◦F. Grease or line muffin cups.
In a large bowl, stir together the first seven dry ingredients. Make a well in the center. In a separate medium bowl, mix the next four wet ingredients. Add to well, stir until just moistened. Stir in the chocolate chips.
Divide batter evenly among prepared cups. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Makes about 12 muffins.
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