You know that feeling when your child comes up to you just before bedtime and quietly confesses to having forgotten to complete a science project that is due the next morning? Well, we had our own version of this panic last night.
Mangy forgot that he promised morning tea at work and had invited his team who were skipping breakfast at home for his morning tea. Lucky for him, he remembered just before bed last night. So we scrambled into the kitchen and got cooking!
This recipe is really quick, you won’t even need a stand mixer. In fact, I absolutely forbid you to use a stand mixer! With muffins, you want to treat the batter with a light hand. A few lumps here and there is not a big deal – all you need is a strong arm (or a guilty husband) to do the mixing.
These make about 80 mini muffins, you could halve the mixture but I wouldn’t recommend it. You will inhale these delightful little muffins – trust me.
- 3 cups self raising flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon instant coffee powder
- 1 teaspoon vanilla extract
- pinch of salt
- 3 tablespoons cocoa powder
- 220g mini choc chips
- 1 and half cups brown sugar
- 1 and half cups milk
- 120g melted butter
- 2 eggs (beaten)
- Icing sugar (to dust over muffins)
Pre-heat oven to 180 degrees. Sift together flour, baking powder, baking soda, cocoa powder and salt. Stir in coffee powder, sugar and chocolate chips. Mix milk, eggs and vanilla extract. Add to dry ingredients and fold together to form a batter.
Grease a mini muffin tray and fill muffin holes 3/4 way. Bake for about 8 minutes or until a skewer comes out clean.
Remove muffins from oven, allow to cool and then sift icing sugar over the muffins.
**If you’re skipping the icing sugar, you might want to add a little more sugar to the batter.