Chocolate Mocha Muffins

Makes about 12 medium sized muffins + 2 mini springform pans.

Rich, dark, moist and not too sweet. Has a slightly different flavor from just chocolate-coffee. You can taste a hint of the dried fruit and brown sugar. A coworker who's a chocoholic said it was the perfect blend of chocolate and sweetness.



Preheat oven to 375 degF. Line 12 muffin tin with paper muffin liners (or grease). Grease the mini springforms (or whatever you're using for the overflow).

In a cup, dissolve instant coffee in hot water. In a blender, combine the liquid coffee, prunes, buttermilk, oil, eggs and vanilla. Blend until well mixed and prunes are completely disintegrated.

Mix both flours, sugar, brown sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Whisk until well mixed. Add liquid mixture and stir until just combined. Mix in chocolate chips and nuts if using.

Fill muffin cups almost full, put excess in prepared pans. Bake until tester inserted into the center of muffins comes out clean, about 25 minutes. Transfer to a rack and cool.

References: This recipe is adapted from the Mocha Muffins with Chocolate Chips and Pecans on (Bon Appetit, Apr 1995.) That one was pretty good, but was a bit too dry for me. This version is also lower sodium.

Note: We first made the original version in Oct 2005. The moist rich version here was pioneered in August 2006.

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