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Category   Desserts - Breads
Sub Category   None
Servings   12 muffins

2 cups self raising whole wheat flour
3/4 cup vanilla caster sugar (or plain caster sugar and 1 teaspoon of vanilla extract)
1 cup milk (skim)
2 tablespoons instant coffee powder
1/2 cup butter
1 egg
1 small bag chocolate chips (100g)

Preheat the oven onto 375 F / 180C. Melt the butter in a small saucepan and leave to cool. In a large mixing bowl, combine flour and sugar.
Crack the egg into a medium sized bowl and add the milk and coffee granules and stir until the coffee is dissolved. Pour this coffee mixture onto the flour/sugar and add the melted butter.
Stir until just combined. Fold in the chocolate chips. Fill the muffin cases with the mixture, do not over-fill, you want the cases to be about 2/3 full. Bake for 15-20 minutes, until springy to the touch. Cool in the tin for about 5 minutes before putting the muffins onto a wire rack to cool.
Cappuccino Curd Cheese Cream Topping Ingredients- 1/2 cup curd cheese (made from hanging yogurt for 24 hours) 1/4 cup low fat cream 3-4 tablespoon vanilla caster sugar (or plain caster sugar and teaspoon vanilla extract) teaspoon instant coffee powder cup chocolate chips Method- In a medium bowl, whip all the ingredients except chocolate chips until smooth. Add chocolate chips and spread onto muffins.

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