2

cups

all purpose flour

½

cup

cocoa powder

¼

cup

brown sugar

¼

cup

sugar

¾

Tbs

baking powder

¾

Tbs

espresso coffee granules

½

tsp

salt

4½

Tbs

butter; softened

1

cup

sour cream

1

cup

milk

2

eggs

2

oranges; zested finely

170

g

milk chocolate

1

Butter 12 large muffin cups. Stir together flours, cocoa powder, sugars, baking powder, and coffee granules.

2

In another bowl, beat butter, milk, sour cream, and eggs until smooth.

3

Fold in dry ingredients, orange zest, and chocolate into egg cream mixture. Mix lightly till just moistened.

4

Fill prepared muffin cups 2/3 full. Bake at 175°C till tops are firm, about 15 minutes.