Ingredients Jump to Instructions ↓

  1. 2 teaspoons instant coffee granules

  2. 1/3 cup boiling water

  3. 1/4 cup quick-cooking oats

  4. 3 tablespoons butter, softened

  5. 1/4 cup sugar

  6. 3 tablespoons brown sugar

  7. 1 egg yolk

  8. 1/2 teaspoon vanilla extract

  9. 1/2 cup all-purpose flour

  10. 1 tablespoon baking cocoa

  11. 1/2 teaspoon baking powder

  12. 1/8 teaspoon baking soda

  13. 1/8 teaspoon salt

  14. 1/2 cup miniature semisweet chocolate chips, divided

Instructions Jump to Ingredients ↑

  1. In a small bowl, dissolve coffee granules in water. Stir in the oats; set aside. In a small bowl, cream butter and sugars. Beat in egg yolk and vanilla. Beat in reserved oat mixture. Combine the flour, cocoa, baking powder, baking soda and salt; add to oat mixture. Stir in 1/3 cup chocolate chips. Fill greased miniature muffin cups three-fourths full. Sprinkle with remaining chips. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen. Editor's Note: Muffins may be frozen for up to 2 months.


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