Originally published on Pumpkin Honey
I was walking to the mailbox yesterday to post a birthday card. Through slush & ice. Down my mile-long driveway. Okay, it was an easy stroll. And on the way back I ran into my not-quite-elderly or else in really great shape & elderly neighbor. She engaged in small talk. Eventually she asked what I study & when I replied “Global Environmental Policy” she responded: “Is that like… Al Gore stuff?”
Yes, folks. It is indeed a bit like “Al Gore Stuff.”
Though, only a fraction of us study climate change. Some of us study energy, some conservation, some international institutions, some water, and those of us that are particularly cool study agriculture & food.
Speaking of which, this week we’re actually studying the EU decision making process on GMOs. Which shall serve as a transition to delicious muffins made with organic whole wheat flour. And probably GM wheat bran… but I wouldn’t know, because it’s not labeled!
These muffins are a one bowl, three measuring cups (because I use a 1/4 & 1/2 cup for everything) , throw it together in a jiff kind of recipe.
As muffin recipes should be.
And they’re dairy-free, whole wheat, bran muffins. Hello, sorta healthy.
With CHOCOLATE in them. And ESPRESSO. Which probably explains my use of caps right there.
And the most important part is that I now have espresso-laden, semi-healthy muffins to take to campus Wednesday & Thursday.
I usually forget to pack any food at all and survive off overpriced soy lattes & bagels sold on campus. And by the end of the day my stomach feels cramped & ready to implode/explode. And my journey begins at 6 (wake up) & ends around 10 (get home). But fear not this week! I have prepared with muffins, tabbouleh, hummus & pita! Oh me oh my!
Also, these muffins make the house smell glorious. In all their chocolatey, espresso, fresh-baked goodness.
Inspired by The Kitchy Kitchen
- ½ Cup Oil (i use canola)
- ¾ Cup Brown Sugar
- ½ Cup Brewed Coffee (cold)
- ½ Cup Soy Milk
- 2 Tbsp Ground Espresso
- 1 Egg (i use ener-g)
- 2 Tsp Vanilla
- 1⅔ Cup Whole Wheat Flour
- ⅔ Cup Bran (I used half oat & half wheat)
- 2 Tsp Baking Powder
- 1 Tsp Salt
- ¼ Tsp Cinnamon
- ¾ - 1 Cup Chocolate Chips*
- Preheat oven to 375F. Line muffin tray with muffin papers.
- Combine all the wet ingredients in a medium/large bowl. Add all the dry ingredients, except the chocolate chips.
- Combine thoroughly. Stir in chocolate Chips.
- Spoon batter evenly into muffin papers. Should all be about ¾ full.
- Bake for about 18 - 22 minutes or until muffins spring back to a light touch (or toothpick comes out clean method).
With a cold glass or milk or hot cup of coffee.
Contains caffeine. Please, enjoy responsibly : )