Thursday, March 4, 2010
Since I love Google-image-ing (that’s a made up word) photos of yummy stuff like I’ve done here, I was really fighting the urge to do it again, this time with a chocolate theme, but I’ve decided to be useful and share this recipe of Mocha Muffins from Joy of Baking, I’ve tried it several times, I have to say the outcome was somewhat similar to Mrs. Fields’ chocolate chip muffins (which I enjoy microwaving and eating after the chocolate chips have melted) I’m not sure about the mocha part though, the coffee flavor was not obvious in any way, but then again I’m fine with just chocolate, if you do want it to taste more like coffee however, try using stronger flavored coffee or maybe just more coffee! I don’t like to stick to the recipe and I always have something to alter, but that’s up to you guys :)
One more thing I’d like to add, if you can’t find buttermilk (I know because I’ve looked for it but haven’t found any place that sells it here in Jordan) you can substitute it like this:
For every cup of buttermilk, get one cup of milk, warm it a little but don’t let it boil, and then add just over a tablespoon of lemon juice or vinegar, stir it, and let it sit there for about ten to fifteen minutes, then when you take out the spoon the milk should be thicker or it should have a texture similar to that of yogurt, but not creamy yogurt, more like Middle-eastern yogurt, ok you get the point.
Now the recipe:
3 large eggs
1 cup (240 ml) buttermilk
3/4 cup (180 ml) safflower or canola oil
1/2 cup (120 ml) strong black coffee, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups (195 grams) all-purpose flour
1 1/4 cups (165 grams) whole wheat flour (this will give them a unique flavor)
1/3 cup (30 grams) Dutch processed cocoa powder, sifted
1 cup (210 grams) light brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (100 grams) pecans or walnuts, coarsely chopped
1 cup (170 grams) cappuccino, semisweet, and/or white chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.
In a large measuring cup or bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.
In another large bowl combine the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir in the chopped nuts and chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Or to put it bedoun falsafeh: mix all the wet ingredients, then combine all the dry ingredients, and then stir everything together :)
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop (from my experience you have to fill only 2/3 of each muffin cup or just a little bit more, because their size almost doubles). Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 - 25 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Makes about 12 regular sized muffins.
Fox, Margaret S. & Bear, John B. 'Morning Food'. Ten Speed Press: Berkeley: 1990. (this is the source mentioned by the site I got the recipe from)