INGREDIENTS
2 cups all-purpose flour
3/4 cup whole wheat flour
1 cup firmly packed brown sugar
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1/4 cup salted butter, melted
3 large eggs
1 cup plain yogurt
1/2 cup coffee
1 tsp vanilla
1 cup pecans, chopped
1 cup mini chocolate chips
METHOD
Preheat the oven to 180 degrees celsius. Line your muffin tins with patty pans.
In a large bowl combine the flour, sugar, cocoa, baking soda, baking powder and salt.
In a medium sized bowl, combine the oil, butter, eggs, yogurt, coffee, and vanilla. Fold the wet ingredients into the dry ingredients, then fold in the pecans and chocolate chips, being careful not to overmix.
Spoon the batter evenly into the prepared muffin cups. Bake for 20-25 minutes, or until the tops spring back when touched lightly and a toothpick inserted into a center muffin comes out with moist crumbs attached. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
