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Mocha nut muffins.

Dots of warm melted chocolate and speckles of fragrant ground coffee enhance these dark and mellow muffins.

1/2 cup (1/4 lb.) butter or margarine

3/4 cup firmly packed brown sugar

3 tablespoons finely ground coffee

2 teaspoons vanilla

2 large eggs

1/4 cup dark rum or water

1-3/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1 large bag (12 oz.) semisweet chocolate baking chips

1 cup coarsely chopped walnuts

With an electric mixer, beat together until fluffy the butter, brown sugar, coffee, and vanilla. Add eggs, one at a time, then rum; beat well after each addition. Mix flour with baking powder; add to batter, beating slowly to blend, then beat faster until batter is well mixed. Stir in chocolate and nuts. Fill 12 greased muffin cups (1-1/2 in. deep, 2-3/4 in. across) to the rim with batter; the mixture doesn't overflow when baked.

Bake muffins in a 350[deg.] oven until golden brown around edges, about 20 minutes. Run a thin metal spatula around pan to release muffins and transfer them to a napkin-lined basket; serve hot or warm. Makes 1 dozen.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Jul 1, 1985
Words:191
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