mocha-almond muffins

[Guest guest]

1 1/2 cups whole-wheat pastry flour

6 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon baking powder

3/4 cup strong coffee lukewarm

1/3 cup brown rice syrup or pure maple syrup

1/4 cup canola oil

1 tablespoon rice wine vinegar

1 1/2 teaspoons almond extract

1/2 cup dairy free chocolate chips (optional)

1/2 cup slivered almonds

powdered sugar

 

preheat oven at 325 degrees. prepare muffin tins with cooking spray

or paper lilners. in a large bowl, combine flour, cocoa, baking

powder, baking soda, and salt. in a small bowl, mix coffee, syrup,

oil, vinegar and almond extract. add wet ingredients to dry and stir

until completely blended. add chocolate chips, if desired. spoon

batter into prepared muffin tins. top with almonds, bake for 20

minutes, or until the tops are raised and spring bak when touched let

cool for 10 minutes, remove from pan and sprinkle with powdered sugar.