Double Chocolate Coffee Muffin


2 cups whole wheat pastry flour

½ cup brown sugar

1/3 cup cocoa powder

1 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

¼ tsp salt

1 egg

½ cup neutral tasting oil

1 cup strongly brewed coffee, cooled to room temperature

½ tsp vanilla extract

½ cup chocolate chips (optional)



Preheat oven to 350°F. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, cinnamon and salt. In a separate bowl, lightly beat egg. Mix in oil, coffee and vanilla. Pour wet ingredients over dry ingredients and mix just until flour is no longer dry. Stir in chocolate chips. Divide batter among 12 greased or paper lined muffin cups and bake for 20-22 minutes, or until a tester comes out clean. Let cool for a few minutes before unmolding.