1 cup flour
1 cup whole wheat flour
2/3 cup + 2 tsp raw sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp instant coffee
2 tbsp Dutch-process cocoa
3 tbsp butter, chilled & cut into small pieces
1 cup sliced almonds
1 cup plain, fat-free yogurt
1/4 cup fat-free milk
Preheat oven to 400° F. Coat 12 muffin cups with cooking spray.
In a mixing bowl, combine flours, 2/3 cup sugar, baking powder, baking soda, salt coffee and cocoa. Cut in butter, until mixture resembles coarse meal.
Add sliced almonds.
In a separate bowl combine yogurt and milk. Add to flour mixture, stirring until dry ingredients are just moistened.
Fill muffin cups with 1/4 cup batter. Sprinkle with remaining 2 tsp sugar.
Bake 18 minutes until an inserted toothpick comes out clean.
Yields 12 muffins
Nutritional Information
Calories 175 Carbohydrates 21 g
Fat 9 g Fiber 4 g
Cholesterol 10 mg Protein 6 g
Sodium 190mg
©Donna Detter, 2009
1 cup whole wheat flour
2/3 cup + 2 tsp raw sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp instant coffee
2 tbsp Dutch-process cocoa
3 tbsp butter, chilled & cut into small pieces
1 cup sliced almonds
1 cup plain, fat-free yogurt
1/4 cup fat-free milk
Preheat oven to 400° F. Coat 12 muffin cups with cooking spray.
In a mixing bowl, combine flours, 2/3 cup sugar, baking powder, baking soda, salt coffee and cocoa. Cut in butter, until mixture resembles coarse meal.
Add sliced almonds.
In a separate bowl combine yogurt and milk. Add to flour mixture, stirring until dry ingredients are just moistened.
Fill muffin cups with 1/4 cup batter. Sprinkle with remaining 2 tsp sugar.
Bake 18 minutes until an inserted toothpick comes out clean.
Yields 12 muffins
Nutritional Information
Calories 175 Carbohydrates 21 g
Fat 9 g Fiber 4 g
Cholesterol 10 mg Protein 6 g
Sodium 190mg
©Donna Detter, 2009
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