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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Tate's Bake Shop Cookbook Ingredients:
2 cups all-purpose flour |
3/4 cup whole wheat flour |
1 cup firmly packed brown sugar (dark or light) |
1/3 cup dutch-processed cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1 teaspoon salt |
1/2 cup vegetable oil |
1/4 cup salted butter, melted |
3 large eggs |
1 cup plain yogurt (lowfat or full fat) |
1/2 teaspoon espresso powder, dissolved in 1/2 cup water (or substitute 1/2 cup morning coffee) |
1 teaspoon vanilla |
1 cup pecans, chopped |
1 cup mini chocolate chip |
Directions:
1. Preheat oven to 375°.
2. Spray a 12 cup, 3 x 1 1/2 inch muffin tin with pan spray.
3. In a bowl, combine the flours, sugars, cocoa powder, baking soda, baking powder, and salt.
4. In another bowl, combine the oil, butter, eggs, yogurt, coffee mixture, and vanilla.
5. Fold the wet ingredients into the dry ingredients.
6. Fold in the pecans and chocolate chips.
7. Spoon the batter evenly into the muffin cups; the cups will be very full, but don't worry, they won't overflow; the batter will rise up nicely.
8. Bake for 25 minutes or until a cake tester comes out clean.
9. Cool the muffins completely in the pan.
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