My daughter had a craving for a muffin that had chocolate and coffee, as well as a nice crunch. This is what she came up with:

• 4 cups flour
• 1½ cups sugar
• 1½ tsp baking soda
• 1½ tsp baking powder
• ½ tsp salt
• ½ cup oil
• 3 eggs
• 1 tbsp. vanilla extract
• 1½ cups soy buttermilk*

Topping:

• 200 grams chocolate chunks or chips
• 1 tbsp. coffee granules
• ¼ cup dark brown sugar
• ½ cup quick cooking rolled oats
• 3 tbsp. oil

Preheat oven to 375˚F. Grease the cavities of two muffin pans, or line with baking papers.

In a large mixing bowl, combine the dry ingredients. Make a well in the center. Add the liquid ingredients and mix only until just combined.

Spoon the batter into prepared muffin cups.

In a small bowl, mix the topping ingredients and divide between the muffins; push slightly into the batter.

Bake for 20-25 minutes. Yield: 24 muffins.

* To make buttermilk, place a tablespoon of vinegar or lemon juice into your measuring cup, then add the milk or soy milk, to equal the amount called for. Let stand for one minute.