Cafe Mocha Mini Muffins

These were better the next day than they were right out of the oven.  The flavor is ok, but I don’t plan to make them again.

Café Mocha Mini muffins

• 2 teaspoons instant coffee granules

• 1/3 cup boiling water

• 1/4 cup quick-cooking oats

• 3 TB light margarine, softened

• 1/4 cup Splenda

• 3 tablespoons brown sugar

• 1 egg white

• 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

• 3 TB mini chocolate chips

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.

Yield: 18 muffins. Per muffin = 43 Calories; 2g Fat (33.3% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 65mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

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