Orange Mocha Muffins

If I were to imagine a perfect Sunday morning, it would go something like this…

Sitting on the balcony, looking out at a bright sunny, summer sky. The daily news in hand (good news, of course!), Harvey in my lap, a freshly brewed pot of tea by my side, and a basket full of muffins (still warm from the oven). But not just any muffins. These muffins would have to be soft, and moist, and chocolate!

It doesn’t look like I’ll be seeing my perfect Sunday anytime soon, but I was able to create (and enjoy) the muffins. They turned out just as soft and moist as I had fantasized , but with a slight improvement, I added coffee and orange rind. They kind of tasted like those orange chocolate balls, the one’s you smack on a table to break into wedges. mmm… Perfect for a relaxing morning on the balcony.

 
 

 
 

Orange Mocha Muffins

1 3/4 cups Whole Wheat Flour

1/4 cup Cocoa Powder

1 tbsp Ground Flaxseed

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

5 tsp Instant Espresso Powder

3/4 cup Non-Dairy Milk

3/4 cup Brown Sugar

1/2 cup Non-Dairy Yogurt

1/2 cup Applesauce (unsweetened)

1/4 cup Canola Oil

2 tsp Orange Rind, finely grated

 

Preheat oven to 375°F and prepare muffin tin.

Stir together the flour, cocoa powder, flaxseed, baking powder, baking soda, and espresso powder. Set aside.

Blend the milk, sugar, yogurt, applesauce, oil, and orange rind until thoroughly combined.

Add the wet ingredients to the dry, and stir until just moistened.

Evenly divide batter between muffin cups and bake for 20 – 25 minutes (until an inserted toothpick comes out clean).

Allow to cool in muffin tin for 5 minutes, before transferring to rack.

Makes 12 muffins.

 
 

11 thoughts on “Orange Mocha Muffins

  1. Pingback: Orange Mocha Muffins « The Misfit Baker | Organic Rapeseed Oil

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