Monday already?? I don't feel as though I've even slept since Friday!! I wasn't going to post a recipe this week, but it was a rainy Sunday, and I needed an excuse to use my new measuring cups...
They were a steal from Target... not literally; I swear I paid for them... but they were a bargain and work a treat...
I love that they have a little spout for pouring... usually, I end up spilling half the mixture on the work surface, and so, anything that results in less clean up is a major plus, in my book!
Anyhoo, I decided to make a Mocha Muffin... I figured I may as well share them with you...
I always pick these muffins up from Wegman's, a local supermarket that I would put on par with Waitrose... to all those that don't know either, I'll just say they're amazing... Wegman's bakes the best muffins... I always pick up
Anyways, because I can't wait between in-law visits to eat these, I decided to have a bash at baking them myself!
The hubby gave them a big 'thumbs up,' and so, he'll be taking them to work this week... they'll provide sustenance (and that much needed caffeine hit all in one! What a bonus!).
Have a great start to the week! Lx
2 ½ cups of all-purpose flour
1 tablespoon of baking powder
½ cup of sugar
½ teaspoon kosher salt
1 cup of semi-sweet chocolate chips
1 cup of milk
½ cup of butter or margarine (1 stick) melted
1 large egg
1 tablespoon of instant coffee
1 tablespoon of boiling water
Confectioners sugar (for dusting)
1. Preheat the oven to 400F. Line a muffin pan with 12 muffin cases.
2. In a large bowl, combine flour, baking powder, sugar and salt.
3. Stir in the chocolate chips. (I add a few extra chocolate chips… so that they are super gooey).
4. In a medium bowl, using a fork, beat the egg, milk, and cooled melted butter.
5. In a separate cup, dissolve the instant coffee in the boiling water and mix. If you like you can add a another ½ teaspoon of instant coffee… if you like your caffeine!!
6. Add the coffee liquid to the egg and butter mixture, stir until blended.
7. Add the liquids, to the flour mixture and stir until just blended. Don’t over mix (the batter should still look lumpy).
8. Spoon the mixture into the muffin cases. I use an ice-cream scoop to ensure, nice equal sized muffins. Bake until a toothpick inserted, comes out clean, about 20 minutes.
9. Remove the muffins from the pan (still in the cases) and cool on a wire rack. Once cooled give them a quick dusting of confectioners sugar… don’t worry if you haven’t got any, it’s just to make them look pretty!