I came across this recipe years ago. I'm not a coffee fan by any stretch of the imagination, but this has a nice light flavour in combination with the chocolate for a not quite so rich taste. These are perfect for breakfast or a snack!
As with all my recipes, I have played with this one over time. The original used all white flour, had less chocolate chips and used full fat sour cream. I switched it to fat free sour cream and added apple sauce for extra moistness and flavour. The apple sauce can be plain unsweetened or a flavoured such as the types put out by Mott's.
1 1/2 cups whole wheat flour
1 1/4 cups all purpose flour
1 cup brown sugar lightly packed
1/3 cup cocoa powder
1 tsp. baking soda
1 tsp salt
1/2 tsp. baking powder
1 cup fat free sour cream
1/2 cup apple sauce (unsweetened)
3/4 cup vegetable or canola oil
1/2 cup strong coffee, cooled (or 1 1/2 tsp. instant coffee
dissolved in 1/2 cup hot water then let cool)
3 large eggs
1 tsp. vanilla
1 cup chopped almonds
1 1/2 cups chocolate chips
- Preheat oven to 375F.
- Mix dry ingredients together.
- Mix wet ingredients together.
- Combine the two and mix just till moistened.
- Stir in almonds and chips.
- Divide batter into 24 paper lined muffin cups.
- Bake 18 - 20 minutes at 375F.
- Cool on wire rack.
- Freezes well.