4 cups flour
1 1/2 cups sugar
5 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
2 cups buttermilk
1/4 cup instant coffee
1 cup canola oil
2 teaspoons vanilla
1 1/2 cup miniature chocolate chips (1 bag)
Combine flour, sugar, baking powder, cinnamon, and salt in large bowl. Mix.
In large measuring cup mix buttermilk with instant coffee until it dissolves. Add oil, vanilla, and egg. Mix.
Stir wet mixture into dry ingredients until just moistened. Fold in chips.
Bake in greased pans or use muffin liners at 375 for 15-17 minutes.
This recipe appeared in its original form in Tast of Home. Arlene in NJ sent it to me several years ago. We adjusted it and increased it to fit our family. This makes about 42 muffins. They can be frozen IF you have any leftovers.