White Self Raising Flour
100 g, (if using plain flour then add 1 teaspoon baking powder)
25 g, or fine polenta
Light Brown Sugar
40 g, soft, or caster sugar
Egg, whole, raw
1 medium, raw
1 teaspoons, instant powder, dissolved in 1 tablespoon hot water
- Preheat the oven to 190°C, Gas 5. Prepare 2 x 12 hole mini muffin trays with 20 small paper cases. (If you only have 1 tray then bake in 2 batches).
- Sift together into a large bowl the flour (and baking powder if using) and cocoa. Mix in the semolina and sugar.
- Beat together the egg, oil, milk and coffee water then mix into the dry ingredients to a thick batter. Do not over beat.
- Divide the batter between the cases and bake for about 12 minutes until risen. Cool on a wire rack and serve freshly baked, lightly dusted with pinches of icing sugar, if liked.