After discovering the joys of my new silicon mini-muffin pan when I made Christmassy mini-muffins, I couldn't wait to make some more! This time I made double chocolate muffins with walnuts, chunks of dark chocolate and coffee. I'm taking them to work tomorrow to help us all through an all-day meeting!
200g self-raising flour
50g cocoa powder
50g ground walnuts
200g caster sugar
½ tsp baking powder
½ tsp salt
2 eggs
150ml sunflower oil
150ml milk
2 tbsp Camp coffee essence
1 tsp vanilla essence
200g dark chocolate, chopped
75g chopped walnuts
Method
- Preheat the oven to 180°C. Place 42 mini-muffin cases in tins.
- Measure your dry ingredients (flour, cocoa, ground walnuts, sugar, baking powder and salt) by sifting them into your weighing scales. Mix well together.
- In a large mixing bowl, add the eggs, oil and milk, coffee and vanilla essence and beat well.
- Sift the dry ingredients into the wet ingredients and use a large metal spoon to fold the ingredients together.
- Fold in the chopped chocolate and walnuts.
- Carefully spoon the mixture into the muffin cases and bake for 15-20 minutes or until a cake tester comes out clean.
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