Espresso Crunch Muffins

• 1-1/4 cup Fresh Whole Ground Flour (use Soft White Wheat)
• 1/2 cups Rapadura Brand Unrefined Sugar
• 1 Tablespoon Baking Powder
• 1 pinch Salt
• 2 Tablespoons Instant Espresso Powder
• 2 whole Shots Of Espresso
• 2 whole Eggs
• 3/4 cups Buttermilk
• 6 Tablespoons Coconut Oil
• 1 cup Chopped Hazelnuts
• 1 cup Rapunzel Brand Chocolate Chips

1. Mix the dry ingredients in a bowl.
2. Dissolve the espresso powder directly into the espresso and let it cool. Add to the wet ingredients.
3. Gently mix dry and wet ingredients, being careful not to overmix. (This over-develops the gluten and makes for a tougher muffin.)
4. Fold in hazelnuts and chocolate chips. Bake in muffin cups at 350 degrees for 15 minutes or until a toothpick comes out dry. This makes about twelve muffins.

ground flour, sugar, baking powder, salt, espresso powder, shots of espresso, eggs, buttermilk, coconut oil, hazelnuts, chocolate chips

Taken from tastykitchen.com/recipes/breads/espresso-crunch-muffins/ (may not work)