Chocolate Espresso Muffins

2.0/5 rating (2 votes)

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.
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.
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.

Per 1 muffin (1/12 recipe) Calories 240 Fat 12g Saturated Fat 3.5g Cholesterol 35mg Sodium 230mg Carbohydrate 30g Fiber 2g Sugars 16g Protein 4g

2/3 cup Dehydrated Potato Flakes

1 cup all-purpose flour

3/4 cup granulated sugar

1/2 cup cocoa powder, sifted

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cinnamon

1/2 tsp salt

2 eggs

1/2 cup milk

1/2 cup sour cream

1/3 cup canola oil

1 tbsp instant espresso powder

1 tsp vanilla extract

1/2 cup dark chocolate chunks