Mocha Chip Muffins
Vegan with a Vengeance
Isa Chandra Moskowitz
Here I go and break my own rule and make a muffin that is more like dessert. So sue me. I use powdered instant coffee because I think its coffee flavor remains truer than that of fresh-brewed coffee. If you don’t have any instant coffee, just use an extra tablespoon of cocoa powder and have a chocolate – chocolate chip muffin.
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons instant coffee powder
- 1 cup soy milk
- 1/2 cup canola oil
- 3 tablespoons soy yogurt
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
1Preheat oven to 375°F. Lightly grease a 12-muffin tin.
2In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. Mix in the instant coffee powder.
3In a separate bowl, whisk together the soy milk, oil, yogurt, and vanilla.
4Pour the wet ingredients into the dry and mix until the dry ingredients are moistened. Fold in the chocolate chips. Fill the muffin cups 3/4 full. Bake 18 to 20 minutes, or until a toothpick or knife inserted into the center of one comes out clean.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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