• 6 Tbsp. butter, softened
• 1/4 c. granulated sugar
• 1/2 c. unsweetened cocoa pwdr
• 1 Tbsp. espresso coffee pwdr, freshly grnd
• 1 Tbsp. baking pwdr
• 1/2 tsp salt
•     Grated peel of 1/2 orange
• 1 c. lowfat sour cream
• 3/4 c. cake flour
• 1 1/4 c. all-purpose flour
• 2 x Large eggs, beaten
• 1 c. half-and-half
• 6 ounce bittersweet chocolate, minced
•     Grnd espresso coffee pwdr
•     Granulated sugar
•     Orange marmalade

Directions

1. Preheat oven to 350 F. In a large bowl, cream the butter and the 1/4 c. sugar with an electric mixer. Add in the next eleven ingredients, blending between each addition.
2. When the batter is the consistency of thick lowfat sour cream, use an ice-cream scoop to divide the batter into greased, large-c. muffin pans. Sprinkle each c. with more coffee pwdr and some sugar and bake for 20 to 25 min. Let cold on a wire rack or possibly serve hot with the marmalade.
3. YIELD: 12 LARGE MUFFINS
4. OLIVER LOUD'S INN / RICHARDSON'S CANAL HOUSE