By onlinesoph
Sam had lots of leftover coffee yesterday after bringing home a fresh batch of Costa Rican, so I decided to make coffee-flavoured muffins. I tweaked this recipe from Taste.com. It turned out great and was so easy to make that I thought I’d post the recipe. It’s great for using up old coffee beans.
Tonight, I’m going to give Reuben’s chocolate mug cake recipe a go.
Espresso choc-chip muffins
1. Preheat oven to 180 degrees and line a 12 hole muffin pan with paper muffin/cupcake cases
2. Sift 2 1/2 cups of self-raising flour into a large bowl. Add 1/2 caster sugar and stir to combine. Make a well in the centre.
3. Melt 90g of butter into a jug. Add 1 lightly beaten egg, 1 1/4 cups of milk and 3 shots of espresso (the original recipe calls for instant coffee. You can do this, but dissolve the coffee in hot water before tipping it in. I added two shots of coffee, but I found the flavour could have been stronger). Mix until combined, then pour mixture into the well.
4. Stir the mixture until combined (don’t over mix or the muffins will be hard), then add chocolate chips to preference (I added about half a cup). Pour the mixture into the muffin holes.
5. Bake for 25 minutes or until a skewer comes out clean.
June 22nd, 2009 at 9:43 am
Hey Soph,
I’ve tried to mug cake. It’s pretty cool how it works, but I found it a bit dry.
June 22nd, 2009 at 10:04 am
so did I…will feed that back to Reuben.
June 22nd, 2009 at 3:00 pm
Hi Soph,
for the lemon mug cake version I used equal amounts of flour and butter – it seemed to give a moister outcome. But haven’t tried this with the choc version yet…if it works ok i’ll update the recipe on my blog.
thanks for trying it and for the feedback!
June 22nd, 2009 at 3:48 pm
sorry – meant to put this on your blog! It was tasy, but dry. I reckon less heat? more chocolate? Less flour? Tasty though!
June 25th, 2009 at 10:41 pm
Found this recipie for Banana Raspberry Muffins and they’re great!
Banana Raspberry Muffins
makes 12 good size muffins
2 1/4 cups flour
3/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
1/2 cup vegetable oil
1 medium ripe banana, mashed
1 large egg
1 tsp vanilla
1 cup frozen raspberries
1. Mix flour baking powder, sugar, and salt.
2. Mix milk, oil, banana, egg and vanilla.
3. Mix wet ingredients into dry ingredients. Don’t overstir.
4. Stir in raspberries. Spoon into greased muffin tin.
5. Bake 20-25 minutes at 190 C