Chocolate Espresso Muffins

Directions

1. Preheat oven to 375°F. Line 12-cup muffin pan with paper liners. In large bowl, whisk together potato flakes, flour, sugar, cocoa powder, baking powder, baking soda, cinnamon and salt.

2. In separate bowl, whisk together eggs, milk, sour cream, oil, espresso powder and vanilla until blended; stir into flour mixture just until moistened. Fold in chocolate chunks. Divide batter evenly among prepared muffin cups.

3. Bake for 20 to 22 minutes or until muffins are golden brown and tops spring back when lightly pressed. Let cool in pan on rack.

   Tip: Fold 1/2 cup finely chopped toasted pecans, walnuts or almonds into the batter if desired.