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Ingredientes
- 1/4 c. Water warm
- 1 tsp Instant espresso pwdr
- 1/2 c. Buttermilk
- 1/2 c. Vegetable oil
- 2 lrg Large eggs
- 1 tsp Vanilla extract
- 1Â 3/4 c. All purpose flour
- 1/2 c. Sugar
- 1/2 c. Packed golden sugar
- 3 Tbsp. Unsweetened cocoa pwdr
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1 tsp Salt
- 1Â 1/2 c. Lowfat milk chocolate chips
- 1 c. Pecans chop coarse/toast
Direcciones
- Preheat oven to 375 degrees . Line twelve 1/3-c. muffin c. with paper liners.
- Stir 1/4 c. warm water and espresso pwdr in medium bowl till espresso pwdr dissolves. Add in buttermilk, oil, Large eggs and vanilla and whisk till well blended.
- Mix flour, sugar, brown sugar, cocoa, baking pwdr, baking soda and salt in large bowl. Add in buttermilk mix and stir just till combined.
- Fold in chocolate chips and pecans. Divide batter equally among prepared muffin c..
- Bake till tester inserted into center of muffins comes out clean, about 25 min. Transfer muffins to rack and cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 348 | |
| Calories from Fat 147 | 42% |
| Total Fat 16.52g | 21% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.23g | |
| Cholesterol 40mg | 13% |
| Sodium 446mg | 19% |
| Potassium 137mg | 4% |
| Total Carbs 45.05g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 28.68g | 19% |
| Protein 5.12g | 8% |
