ALMOND-MOCHA MUFFINS

Almond-Mocha Muffins image

Enjoy this delicious almond-mocha muffin using Gold Medal® all-purpose flour that's ready in less than an hour.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 12

Number Of Ingredients 13

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Ingredients

2 cups Gold Medal™ all-purpose flour
2 tablespoons unsweetened baking cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed brown sugar
1 cup milk
1/3 cup vegetable oil
1 tablespoon instant coffee granules or crystals
1 egg
1/2 cup semisweet chocolate chips
1/2 cup chopped roasted almonds
1/2 cup semisweet chocolate chips
1/4 teaspoon vegetable oil

Steps:

Heat oven to 400°F. Grease or spray bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Stir in chocolate chips and almonds. Divide batter evenly among muffin cups.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Cool 15 minutes.
In small microwavable bowl, microwave glaze ingredients uncovered on High about 45 seconds, stirring every 15 seconds, until chips can be stirred smooth. Drizzle over muffins.

Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 220 mg, Sugar 18 g, TransFat 0 g