Mocha Muffins
2
Points®
Total time: 32 min • Prep: 20 min • Cook: 12 min • Serves: 20 • Difficulty: Easy
Ideal to serve with coffee at a brunch party. Served piled on a plate lightly dusted with icing sugar.
Ingredients
White Self Raising Flour
100 g, (if using plain flour then add 1 teaspoon baking powder)
Cocoa Powder
15 g
Semolina, Dried
25 g, or fine polenta
Light Brown Sugar
40 g, soft, or caster sugar
Egg, whole, raw
1 medium, raw
Sunflower Oil
40 ml
Skimmed Milk
70 ml
Ground Coffee
1 teaspoon(s), instant powder, dissolved in 1 tablespoon hot water
Instructions
1
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).
2
Sift together into a large bowl the flour (and baking powder if using) and cocoa. Mix in the semolina and sugar.
3
Beat together the egg, oil, milk and coffee water then mix into the dry ingredients to a thick batter. Do not over beat.
4
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.
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