Mocha Muffins

Rich and moist!

1 tablespoon instant coffee

¼ cup hot water

½ cup buttermilk

2 eggs

½ cup vegetable oil

1 teaspoon pure vanilla extract

1 ¾ cups flour

½ cup sugar

½ cup packed brown sugar

3 tablespoons cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 ½ cups milk chocolate chips

1 cup chopped toasted pecans

    

        Preheat the oven to 375 degrees.  Grease a muffin pan. 

        In a medium bowl, dissolve the instant coffee in water.  Add the buttermilk, eggs, oil, and vanilla.  Whisk until blended. 

         In a large bowl, combine flour, sugar, brown sugar, cocoa, baking powder, baking soda, and salt.  Add buttermilk mixture and stir until just combined.  Fold in chocolate chips and pecans.  Spoon the batter into the muffin pan.  Bake 20-25 minutes.  Cool on a rack. 

        Makes 12 muffins.

Morning Glory Muffins

Nutritious and delicious!  Use your food processor for grating and chopping.

1 cup sugar

2 ¼ cups  flour

1 tablespoon  cinnamon

2 teaspoon  baking soda

½ teaspoon  salt

½ cup  chopped dried apricots

½ cup  raisins

4 large carrots, peeled and grated

1 apple, grated

8 ounces crushed pineapple, drained

½ cup toasted chopped walnuts

3 eggs

½ cup plain low-fat yogurt

½ cup vegetable oil

1 teaspoon vanilla

   

         Preheat the oven to 350 degrees.  Grease two muffin pans.

        Mix together the sugar, flour, cinnamon, baking soda, and salt in a large bowl.  Add the fruit, carrots, and nuts and stir to combine.

         In another bowl, whisk together eggs, yogurt, oil, and vanilla.  Pour this mixture into the bowl with the dry ingredients and stir until blended.

         Spoon the batter into the muffin pans, filling each cup almost to the brim.  Bake for 30- 35 minutes.

         Cool the muffins in the pan for 10 minutes, and then turn out to finish cooling on a rack.  These muffins need 24 hours for ripening to develop their full flavor.  They also freeze very well.

        Makes 18 muffins.

Pain d’ Epices

A sweet bread from Burgundy--wonderful for breakfast or

for dessert with sliced pears, sour cream, and a drizzle of honey.

1 cup whole milk

1 cup honey

½ cup light brown sugar

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1  teaspoon ground cinnamon

1 teaspoon ground coriander

½ teaspoon fennel seeds, crushed

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

2 teaspoons finely grated orange zest

¼ cup (½ stick) unsalted butter, melted

2 egg yolks

2 tablespoons dark rum

1/3 cup dried currants (optional)

½ cup chopped toasted almonds (optional

      Preheat the oven to 325 degrees and generously butter  a 9-by-5-inch loaf pan.

      In a medium saucepan, bring the milk to a simmer over medium heat.  Add the honey and brown sugar and stir to dissolve.  Set aside to cool slightly.    

      In a large mixing bowl, stir together flour, baking soda, salt, spices, and zest.   Set aside.  Add the melted butter, egg yolks, and rum to the cooled honey mixture and whisk until blended.  Add to the combined dry ingredients and beat until thoroughly blended.  Fold in currants and almonds, if using.

      Spread the batter into the pan and bake until a tester comes out clean, 60 to 70 minutes.  Place the bread on a rack to cool. 

     Makes 1 loaf.