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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Recipes > Mocha Chip Muffins MOCHA CHIP MUFFINS Ingredients Directions Notes and variations References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Ingredients 1 1/2 cups (180g) organic unbleached white flour 1 1/2 cups (180g) organic whole grain pastry flour 1 1/2 Tbsp (15g) each: brewer’s yeast, wheat germ and oat bran 1 Tbsp (15g) baking powder 1/2 tsp (2g) each baking soda and sea salt 1 1/2 cup (360g) plain organic nonfat yogurt 3 Tbsp (10g) dark roast instant coffee 10 Tbsp (140g) organic unsalted butter, softened 1 cup (50g) sucanot, ground 2 extra large organic eggs 1 cup (170g) organic semi-sweet chocolate chips Directions Pre-heat oven to 375°F (190°C). Completely grease the inside and top of muffin pans. Set aside. Mix flours, brewer’s yeast, wheat germ, oat bran, baking powder, baking soda and salt in a medium bowl. Set aside. Blend yogurt with coffee in a small bowl. Set aside. Using an electric mixer, beat together butter and sucanot until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in 1/2 of the flour mixture. Beat in 1/3 of the yogurt mixture. Beat in remaining flour mixture in two batches, alternating with the yogurt mixture, until incorporated. Fold in the chips. Using a large ice cream scoop, scoop a generous portion of batter into the muffin pans. Bake for 25 to 30 minutes or until golden brown. Set on a wire rack to cool for 5 minutes. Remove from pans and serve warm. (For mini muffins, use a small scoop and bake for 12–15 minutes.) Note: This recipe makes 36 mini-muffins.

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