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Instructions |
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Preheat the oven onto 375º F / 180ºC.
Melt the butter in a small saucepan and leave to cool. In a large mixing bowl, combine flour and sugar.
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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.
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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.
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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 ½ teaspoon vanilla extract)
½ teaspoon instant coffee powder
¼ 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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Originally Submitted
3/14/2009
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