Cappuccino muffins with dark chocolate
|500 ml||flour — cake|
|15 ml||Robertson's baking powder|
|5 ml||Robertson's bicarbonate of soda|
|15 ml||instant coffee powder|
|2 ml||cinnamon — ground|
|125 g||dark chocolate — chips|
|1||eggs — extra-large|
|375 ml||LANCEWOOD® Buttermilk|
|2 ml||vanilla — essence|
|chocolate — chips|
Preheat the oven to 190ºC.
Sift the flour, baking powder, bicarbonate of soda, salt, coffee powder and cinnamon together.
Add the sugar and chocolate and mix well.
In another bowl, whisk the egg, melted butter, buttermilk and essence together.
Add to the flour mixture and mix lightly with a whisk or spoon until just combined.
Spoon into greased muffin pans filling each to two-thirds full.
Sprinkle chopped chocolate on top and bake for 15 – 20 minutes.
Turn out onto a wire rack to cool.