Mocha-Nut Muffins

Ingredients:

1 cup all-purpose flour

½ cup whole wheat pastry flour

6 tablespoons cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup brewed strong coffee, lukewarm

1/3 cup pure maple syrup or brown rice syrup

¼ cup canola oil

1 tablespoon rice wine vinegar

½ teaspoon almond extract

½ cup dairy-free chocolate chips, optional

1/3 cup slivered almonds

Cooking Instructions:

1. Preheat oven to 325° F. Coat 10 standard muffin pan cups with cooking spray.

2. Combine both flours, cocoa, baking powder, baking soda and salt in large bowl; whisk to blend.

3. Mix coffee, syrup, oil, vinegar and almond extract in small bowl. Add wet ingredients to dry ingredients, and stir until completely blended. Stir in chocolate chips, if using.

4. Divide batter evenly among prepared cups. Top with almonds. Bake 20 minutes, or until muffins spring back when touched lightly in center. Remove from pans, and cool on wire rack.

Notes:

*Notes: Double your pleasure: Enjoy these muffins with a steaming cup of cappuccino. Note: Be sure to use whole-wheat pastry flour; regular whole wheat won?t work. Regular pastry flour works also.

Yield: 10 muffins (serving = 1 muffin)

Nutrition information: 180 Calories, 3g Protein, 7g Total Fat (0g Saturated), 25g Carbohydrates, 0mg Cholesterol, 195mg Sodium, 2g Fiber

Source:  Vegetarian Times, Reprinted with permission