{mocha chocolate chip muffins}

I heart chocolate! Add coffee flavoring, and I double heart chocolate. Here’s a new recipe I’ve made twice this week. I took a plain muffin recipe from an oldie but goody cookbook The Good Housekeeping Cookbook. I’ve turned to page 421 so many times that the page fell out of the cookbook. Take a look…

You know it’s a favored recipe when the corners are curled and there are food prints on it! I’ve tweaked this recipe here & there and, well, here’s my latest version to the original. I’ll call it what it is: 

{mocha chocolate chip muffins}

2 cups all purpose flour

1 tablespoon sugar

1 tablespoon double acting baking powder

¼ teaspoon salt

2 tablespoons instant coffee granules

1 egg

1 cup milk

¼ cup coconut oil

1 cup semi-sweet chocolate chips

·         Preheat oven to 350. Grease twelve 2 ½ inch muffin pan cups.

·         In large bowl, with spoon, mix flour and next 4 ingredients.

·         In small bowl, with fork beat egg slightly, stir in milk and coconut oil.

·         Add egg mixture all at once to flour mixture.

·         With spoon, stir just until moistened.

·         Gently stir in 1 cup of semi-sweet chocolate chips.

·         Batter will be lumpy. Spoon batter into muffin pan cups (half full).

·         Bake 20 minutes.

·          Serve warm with a glass of cold milk! (Yes, those are ice cubes in my milk.)

Quartered so you can anticipate the ooey gooey chocolate melting in your mouth with the divine burst of coffee flavor (PLUS caffeine)! 

And if you need an extra perk to try this recipe: Coconut oil is the latest rave in health and skin benefits so this is a terrific first recipe to experiment with coconut oil. The hint of coconut was just enough, not overpowering at all. 

Enjoy!