Almost Homemade Cappuccino Crunch Muffins

1 (15.4-oz.) pkg. Pillsbury® Nut Quick Bread & Muffin Mix
1/2 cup unsweetened cocoa
1 T instant coffee granules or crystals, or instant espresso
coffee granules
1 cup toffee bits
1/2 cup semisweet chocolate chips
1 cup buttermilk (substitute 1 T vinegar or lemon juice with enough milk to make 1 cup, let stand at room temperature for one hour before using)
1/3 cup oil
2 eggs

Preheat oven to 400 degrees F. Line 14 muffin cups with paper baking cups. In
large bowl, combine quick bread mix, contents of nut packet, cocoa and coffee granules; mix well. Stir in toffee bits and chocolate chips. Add buttermilk, oil and eggs; stir just until dry particles are moistened. Divide batter evenly into lined muffin cups.

Bake for 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove muffins from pan. Serve warm or cool.

Makes 14 muffins