Use the last of the cold coffee in your morning pot to mix up a batch of muffins to nibble warm, with your coffee, or bring to work for lunch or an afternoon snack. If they’re destined for kids’ lunchboxes, you can always use decaf.
Preheat the oven to 375˚F.
In a large bowl, stir together the flour, oat bran, baking powder, cinnamon and salt.
In a smaller bowl, stir together the brown sugar, eggs, coffee, milk and oil.
Add the wet ingredients to the dry ingredients and stir until almost combined; add the chocolate chips and stir just until blended.
Divide the batter among 12 paper-lined muffin cups and bake for 20 minutes, or until golden and springy to the touch. Makes 1 dozen muffins.