Chocolate Mini Cupcakes

Cupcakes

Mini Chocolate Cupcakes
1 1/2 cups all purpose flour
1/2 cup cocoa powder
2 tsp instant coffee powder (optional)
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk (low fat is ok)
1/2 cup vegetable oil
1 tsp vanilla extract
2 tsp apple cider vinegar

Preheat oven to 350F. Line 48 mini muffin cups with paper liners.
In a large bowl, sift together flour, cocoa power, instant coffee powder, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together milk, vegetable oil, vanilla extract and vinegar. Pour into dry ingredients and stir until just combined and no streaks of flour remain.
Distribute batter evenly into prepared muffin cups, filling each about 3/4 full.
Bake for 10-12 minutes, until a tester inserted into the center comes out clean.
Turn cupcakes out onto a wire rack to cool completely before frosting.

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Granola

5/8 cup brown sugar
1/4 cup water
1 5/8 teaspoons pure vanilla extract
1/2 teaspoon salt
3 1/4 cups rolled oats
1/2 cup pecans, coarsely chopped
1/2 cup almonds, coarsely chopped
1/2 to taste dried fruits, if desired (I usually add cherry flavored cranberries and dates)
honey

Directions:
Heat oven to 275 degrees F.
 Line 2 cookie sheets with parchment paper.
Combine brown sugar and water in a 4 cup microwave proof cup.
Microwave on high 5 minutes until sugar is completely dissolved.
Remove from microwave and stir in vanilla, salt and honey.
In large mixing bowl, mix oats, nuts, and brown sugar mixture.
Mix thoroughly.
Spread onto cookie sheets and bake 45 minutes-1 hour until golden brown.
When granola has cooled completely, add fruits if you wish and store in airtight container.

Read more at: http://www.food.com/recipe/crunchy-granola-31235?scaleto=4&mode=null&st=true&oc=linkback

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