Cafe Mocha Mini Muffins

By molpel

Ingredients

• 2 teaspoons instant coffee granules
• 1/3 cup boiling water
• 1/4 cup quick-cooking oats
• 3 tablespoons butter, softened
• 1/4 cup sugar
• 3 tablespoons brown sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1 tablespoon baking cocoa
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup miniature semisweet chocolate chips, divided

Details

Servings 18

Preparation

Step 1

In a small bowl, dissolve coffee granules in water. Stir in the oats; set aside. In a small mixing bowl, cream butter and sugars. Beat in egg yolk and vanilla. Beat in reserved oat mixture. Combine the flour, cocoa, baking powder, baking soda and salt; add to oat mixture. Stir in 1/3 cup chocolate chips.

Fill greased miniature muffin cups three-fourths full.

Sprinkle with remaining chips. Bake at 350 degrees F for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Footnotes

Editor's Note: Muffins may be frozen for up to 2 months.