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.

Espresso Chocolate Chip Bran Muffins

Inspired by The Kitchy Kitchen
Makes 12 Standard Muffins

WET:
1/2 Cup Oil (i use canola)
3/4 Cup Brown Sugar
1/2 Cup Brewed Coffee (cold)
1/2 Cup Soy Milk
2 Tbsp Ground Espresso
1 Egg (i use ener-g)
2 Tsp Vanilla

DRY:
1 2/3 Cup Whole Wheat Flour
2/3 Cup Bran (I used half oat & half wheat)
2 Tsp Baking Powder
1 Tsp Salt
1/4 Tsp Cinnamon
3/4 – 1 Cup Chocolate Chips*

*I used dairy-free chocolate – half Ghirardelli Semisweet Chocolate Chips & half chopped Ibarro Mexican Chocolate. The Mexican chocolate is full of granulated sugar & adds a nice sugary crunch to the muffins.  Feel free to use as much chocolate, or little as you like – keeping in mind that it may affect the volume of the batter.

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 3/4 full.
Bake for about 18 – 22 minutes or until muffins spring back to a light touch (or toothpick comes out clean method).

Now, NOSH.

With a cold glass or milk or hot cup of coffee.

Contains caffeine. Please, enjoy responsibly : )

All gone!