If you're a coffee and chocolate lover, you'll absolutely love these as an afternoon pick me up!
Ingredients
- Melt 4 Tablespoons butter in a mug with 2 Tablespoons ground coffee added to it
- 1 egg
- ½ cup dark brown sugar
- ½ tsp fine salt
- 1 tablespoon espresso powder
- 1 teaspoon unsweetened cocoa
- ½ cup milk
- 1 3/4 cups Pamela‘s Baking and Pancake Mix
- ½ cup dark chocolate chips (semi sweet)
- 3 cups frozen or fresh raspberries
- ½ cup coconut sugar or other granulated sugar of choice
- ¼ cup water
- 3 tablespoons tapioca, arrowroot, or potato flour or starch
- 3 tablespoons water
- 1 12 oz package dairy-free white chocolate chips
- 1 ½ cups frosting
- Fresh raspberries to top, if desired
Yield: 12
MUFFINS:
TOPPING:
Directions
- Preheat oven to 350
- In a medium sized bowl, add one egg, dark brown sugar, milk, slightly cooled butter & coffee mixture, Pamela’s Baking and Pancake Mix, salt, espresso powder, and unsweetened cocoa.
- Stir until just combined. Stir In chocolate chips.
- Once muffin cups have been filled, sprinkle approximately 2 teaspoons streusel over the top.
- Bake for 17-18 minutes or until a toothpick comes out clean.
- Preheat oven to 350
MUFFINS:
TOPPING:
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