Double Chocolate Muffins

The flavors of cayenne, coffee and liquor enhance the chocolate in these decadent muffins. They’re great for breakfast or dessert!

Ingredients

Dry ingredients (bigger bowl):

1 1/4 cups white whole wheat flour (when measuring flour, scoop flour into cup; don’t scoop with the cup)

3/4 almond flour 

1 cup cocoa powder

1 tsp baking soda

3 tsp baking powder

1/2 tsp salt

1 cup coconut sugar

1/4 tsp cayenne powder
Wet ingredients (smaller bowl):

2 eggs (1 egg=1 tbs flaxmeal + 3 tbs water or make Follow Your Heart Eggs)

1 cup buttermilk 

1/4 cup melted, browned Earth Balance (to brown, cook on medium low until sweet and nutty smell. WATCH: if smells weird, burnt)

1/4 cup canola oil

3 tsp instant coffee 

1 tsp vanilla extract

1 tsp bourbon or cognac
Extra:

1/2 cup TJs chocolate chips

1/3 cup plain unsweetened soymilk
Process:

Preheat 425°F

Mix together dry ingredients

Mix together wet ingredients

Add wet into dry and mix but don’t overmix

Add “extra” (chips and the 1/3 cup milk) and stir

Bake for 3 minutes at 425

Lower to 350 and bake for 15 minutes