Title: Mocha Muffins with Chocolate Chips and Pecans
Categories: Muffins Breakfast
Yield: 12 Muffins

1/4	c	-Hot water
1	tb	Instant espresso powder
1/2	c	Buttermilk
1/2	c	Vegetable oil
2	lg	Eggs
1	ts	Vanilla
1 3/4	c	Flour
1/2	c	Sugar
1/2	c	Golden brown sugar; packed
3	tb	Unsweetened cocoa powder
1	ts	Baking powder
1	ts	Baking soda
1	ts	Salt
1 1/2	c	Milk chocolate chips
1	c	Pecans; coarsely chopped, 4 oz., toasted

Preheat oven to 375~. Line twelve 1/3-cup muffin cups with paper liners. Stir hot water and espresso powder in med. bowl until espresso powder dissolves. Add buttermilk, oil, eggs, and vanilla and whisk until well blended. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in lg. bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans.

Divide batter equally amont prepared muffins tins. Bake until tester comes out clean, about 25 mins. Transfer muffins to rack and cool.

Source: Bon Appetit, 4/95

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