Espresso Dark Chocolate Muffin
All purpose Flour – 1 cup
Corn Flour – 1 tbsp
Icing Sugar – 3/4 cup
Baking Soda – 1 tsp
Baking powder – 1/2 tsp
Espresso/ Instant Coffer powder – 1 tsp + 1 tbsp water
Curds/ Yogurt – 1/2 cup
Extra Virgin Olive Oil – 2 tbsp
Butter – 2 tsp
Milk – 1 – 2 tbsp
Dark Chocolate – 50 gms
Muffin Liners – 6 nos
How to make the muffins:
Line the muffin moulds with the liners and keep it aside.
Sift the dry ingredients in a bowl.
Mix the espresso in hot water and keep it aside.
Melt the butter, beat the curds. Add the butter, olive oil and curds to the dry ingredients.
Add the espresso and combine everything well. Add milk as required to make the batter loose. Gently mix in well. Don’t beat at this stage.
Using a spoon, pour one spoon of the batter into the mould, top with dark chocolate pieces and spoon again on top.
Pre heat the oven at 185 degree C.
Bake at 185 degree C for 25 – 30 minute. Don’t check for done ness until the first 15 mins.
Use a toothpick to see if the muffins are done. Insert the stick in the center and if it comes out clean, it’s done.
Once the full time is done, allow it to cool in the oven for 5 mins, then remove and cool outside for a while.
This joins my Cake Mela as well.