Delicious food and love are two things people never tired, people believe that good food can bring people happiness, can also be beautiful love.I still firmly believe so.A man fall in love with me, and this wonderful food reluctantly.Teach you something equally delicious.With the food you are good at manufacturing a romantic dating, how touching things.
Ingredients
1 1/2 cup all-purpose flour
1/3 cup cocoa powder, sifted
1 cup packed, light brown sugar
1 tsp. baking soda
1/2 tsp. baking powder
1 1/4 tsp. salt
1/2 tsp. ground cinnamon
1 1/4 cups quick cooking oats, and some extra to sprinkle on top
4 large eggs
1 1/2 sticks unsalted butter, melted
1 cup low-fat buttermilk
1/2 cup freshly brewed strong coffee
1 tsp. vanilla extract
1 cup mini semisweet chocolate chips
Turbinado sugar for sprinkling
Preparation
Position a rack in the lower third of your oven and preheat the oven to 350*. Lightly spray two regular sized muffin tins with nonstick spray or line with cupcake liners.
In a large mixing bowl, whisk together the flour, cocoa powder, brown sugar, baking soda, baking powder, salt, and cinnamon. Once combined, stir in the oats.
In another bowl, whisk together the eggs, melted butter, buttermilk, coffee, and vanilla. Pour the wet ingredients into the dry ingredients and stir, until just combined. Fold in the mini chocolate chips.
Scoop the batter into the prepared muffin pans. (I filled each cup almost to the top, and had 18 regular sized muffins.) Sprinkle the tops with more of the oats and some Turbinado sugar.
Bake for 20-25 minutes. The muffins are done when the tops are firm and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool, in the pan, for 10 minutes. Remove the muffins from the pan and allow to cool on a wire rack. The muffins can be stored in an airtight container for up to 2 days.
Ingredients
1 1/2 cup all-purpose flour
1/3 cup cocoa powder, sifted
1 cup packed, light brown sugar
1 tsp. baking soda
1/2 tsp. baking powder
1 1/4 tsp. salt
1/2 tsp. ground cinnamon
1 1/4 cups quick cooking oats, and some extra to sprinkle on top
4 large eggs
1 1/2 sticks unsalted butter, melted
1 cup low-fat buttermilk
1/2 cup freshly brewed strong coffee
1 tsp. vanilla extract
1 cup mini semisweet chocolate chips
Turbinado sugar for sprinkling
Preparation
Position a rack in the lower third of your oven and preheat the oven to 350*. Lightly spray two regular sized muffin tins with nonstick spray or line with cupcake liners.
In a large mixing bowl, whisk together the flour, cocoa powder, brown sugar, baking soda, baking powder, salt, and cinnamon. Once combined, stir in the oats.
In another bowl, whisk together the eggs, melted butter, buttermilk, coffee, and vanilla. Pour the wet ingredients into the dry ingredients and stir, until just combined. Fold in the mini chocolate chips.
Scoop the batter into the prepared muffin pans. (I filled each cup almost to the top, and had 18 regular sized muffins.) Sprinkle the tops with more of the oats and some Turbinado sugar.
Bake for 20-25 minutes. The muffins are done when the tops are firm and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool, in the pan, for 10 minutes. Remove the muffins from the pan and allow to cool on a wire rack. The muffins can be stored in an airtight container for up to 2 days.
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