Recipe: Espresso Chip Mini Muffins

I bought these Espresso Chocolate Chips at King Arthur Flour the other day, and I knew they had to make their way into muffins.

First, I chopped them up a little in my food processor, to make them a little better size for mini muffins.  Then, I put them in a sieve and sifted out the powder.  This kept the muffins a nice color and not all brown.

All chopped and sifted

I sprinkled this powder on top of the muffins before baking

You could use regular chocolate chips in these, but they obviously wouldn't be espresso chip then.

I also used some Caramel Machiatto Coffee-mate in them, along with the evaporated milk.  Just added a little extra something.  Yum.

These disappeared at Kiss the Cook.  Quickly.

Espresso Chip Mini Muffins

3/4 c fat free evaporated milk
1/4 c flavored liquid coffee creamer (I used caramel machiatto)
1 tsp vanilla
1/4 c vegetable oil or melted butter
3 eggs
1 c all-purpose flour
1 c whole wheat flour
1/3 c sugar
2 tsp baking powder
1 c espresso chocolate chips (chopped lightly if large, for mini muffins)

Preheat oven to 350 F.  Combine sugar, eggs, evaporated milk, creamer, vanilla, and oil.  Stir in flour and baking powder, then fold in the espresso chocolate chips.

Scoop into mini muffin cups.  Bake for about 10 minutes, or until a skewer inserted in the center comes out clean.