mocha-almond muffins

[Guest guest]

1 1/2 cups whole wheat pastry flour

6 tablespoons unsweetned cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup strong coffee lukewarm

1/3 cup brown rice syrup or pure maple syrup

1/4 cup canola oil

1 tablespoons 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 liners. 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 back when touched.

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

sugar.