Mocha Muffins with Chocolate Chips and Pecans
Contributed by Diane S.
Bon Appétit 
April 1995

1/4 cup hot water
1 tablespoon instant espresso powder
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup packed golden brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk chocolate chips
1 cup coarsely chopped pecans (about 4 ounces), toasted

Preheat oven to 375°F. Line twelve 1/2-cup muffin cups with paper liners. 
Stir 1/4 cup hot water and espresso powder in medium bowl until espresso 
powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until 
well blended. Mix flour, sugar, brown sugar, cocoa, baking powder, baking 
soda and salt in large bowl. Add buttermilk mixture and stir just until 
combined. Mix in chocolate chips and pecans.

Divide batter equally among prepared muffin cups. Bake until tester inserted 
into center of muffins comes out clean, about 25 minutes. Transfer muffins 
to rack and cool.

Makes 12