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Bread-Muffins: Chocolate Espresso Freakout Muffins

Source of Recipe

Krystine's Healthy Gourmet Bakery Cookbook


List of Ingredients

2 1/4 cups flour
2 3/4 cups unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/4 cup brown sugar
1/2 cup egg substitute
1 cup nonfat chocolate or plain yogurt
1/4 cup strong coffee or espresso
1/2 cup chocolate chips

TOPPING:
4 tablespoons butter, chilled
1/2 cup flour
2/3 cup sugar
1 teaspoon cinnamon
1/2 cup chocolate chips
1/2 cup chopped macadamia nuts, optional


Recipe

Preheat oven to 350ºF. Spray a 12 cup muffin pan with cooking spray. Make topping: In small bowl, combine topping ingredients and mix with your fingers until combined; set aside. In another small bowl, sift togethre flour, cocoa, baking powder, and baking soda; set aside. In a large bowl, beat butter and brown sugar with electric mixer until light and creamy. Add egg whites, yogurt and coffee, beating until well combined. Add flour mixture and chocolate chips to yogurt mixture and stir until combined. Spoon batter into prepared muffin cups. Sprinkle topping on each muffin top with a teaspoon. Bake 25 minutes or until a toothpick inserted in muffin centers comes out clean. Turn muffins out onto wire rack to cool. Makes 12.