MOCHA CHOCOLATE CHIP BANANA MUFFINS
This recipe was shared with me by my friend, Sharon. She was given the recipe by her mother. Everyone who has tasted them will agree that they are the best muffins ever!
Provided by Shelley Ross
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups.
- Bake for 25 minutes. Cool on wire racks.
Nutrition Facts : Calories 267 calories, Carbohydrate 36.5 g, Cholesterol 10.3 mg, Fat 13.3 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 21.6 g
MOCHA MUFFINS
Indulge in a muffin that's perked with coffee and chocolate.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
- 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. Fold in chocolate chunks. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.
Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 220 mg, Sugar 14 g, TransFat 0 g
MOCHA WALNUT CUPCAKES
This recipe for espresso coffee and walnut cupcakes that begin with Betty Crocker™ Super Moist™ cake mix, makes a great dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 1/2 cups walnut halves in food processor. Cover; process 10 seconds or just until finely ground (do not overprocess).
- In large bowl, beat cake mix, water, oil, eggs, ground walnuts and 1 tablespoon of the coffee powder with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until light and fluffy. Beat in melted chocolate, whipping cream, vanilla and remaining 1 tablespoon coffee powder until well blended. Frost cupcakes. Top each with 1 walnut half. Store loosely covered.
Nutrition Facts : Calories 330, Carbohydrate 37 g, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg
MOCHA-WALNUT MACARONS
These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. -Christine Venzon, Peoria, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.
Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
MOCHA MUFFINS
Make and share this Mocha Muffins recipe from Food.com.
Provided by Lennie
Categories Quick Breads
Time 35m
Yield 10 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400F; in a 12-cup muffin pan, place paper liners in 10 cups and set aside.
- In a small bowl, dissolve instant coffee in hot water.
- In a large bowl, crack egg and whisk; stir in oil, milk, vanilla, and coffee mixture; combine well.
- In an another small bowl, combine dry ingredients.
- Gently fold dry ingredients into coffee mixture, just until mixed; do not overbeat.
- Spoon batter into the 10 paper liners and decorate the top of each muffin with a few chopped almonds, if desired.
- In the two unused muffin pans, place some water so they won't burn.
- Place in preheated oven and bake for 25 minutes.
- Remove from pan and cool on rack.
MOCHA WALNUT PIE
A pie with a rich mocha flavor. Serve warm or chilled, topped with whipped cream. Refrigerate leftovers.
Provided by SHOTZY
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In medium saucepan, melt chocolate and butter or margarine over low heat. Dissolve coffee in 1/4 cup hot water, then stir it into saucepan with sweetened condensed milk, eggs, and vanilla. Mix well. Pour filling into pastry shell. Top with walnuts.
- Bake for 40 to 45 minutes, or until center is set. Cool.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 41 g, Cholesterol 78.4 mg, Fat 30.5 g, Fiber 2.8 g, Protein 9.7 g, SaturatedFat 11.6 g, Sodium 239.6 mg, Sugar 27.3 g
BANANA MOCHA-CHIP MUFFINS
These moist muffins combine my two favorite things-chocolate and coffee. The banana is just an added flavor bonus. -Melissa Williams, Taylorville, Illinois
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water. In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in bananas, vanilla and coffee mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips., Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
MOCHA WALNUT MUFFINS
Make and share this Mocha Walnut Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 40m
Yield 18 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F Lightly grease 18 regular-sized muffin cups, or line with paper or foil baking cups.
- Mix flours, sugar, cocoa, baking soda, salt and baking powder.
- In a large bowl, whisk buttermilk, oil, coffee, eggs and vanilla until blended.
- Stir flour mixture into buttermilk mixture just until blended.
- Stir in walnuts and chocolate chips. Spoon batter into prepared muffin cups.
- Bake 20-25 minutes, until toothpick inserted near centers comes out clean. Remove muffins to wire rack to cool.
Nutrition Facts : Calories 301.9, Fat 17.6, SaturatedFat 3.7, Cholesterol 35.8, Sodium 113, Carbohydrate 34.3, Fiber 2.8, Sugar 17.9, Protein 5.4
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