Spiced Chocolate Muffins

A little sugar and spice for a dark winter’s evening on the couch.

Makes 12 muffins

1 x 12 Cup Muffin Tray

Ingredients

70g The East India Company’s Cappuccino Coffee beans enrobed in white chocolate (crushed, to sprinkle on top of muffins)
30g The East India Company’s Spiced Drinking Chocolate (Available in-store only)
150ml Semi-skimmed milk
225g Very soft salted butter
200g Caster sugar
225g Gluten-free self-raising flour
1 tsp Baking powder
30g Baking cocoa

Method

• Pre-heat the oven 180ᵒC / 160ᵒC fan / gas 4 and line your muffin tray with 12 tulip muffin cases.
• Place all the ingredients into your mixing bowl and beat altogether until well combined and you have a light and fluffy batter.
• Add around 2 tablespoons of the batter into each muffin case and place into the oven to bake for 20 minutes.
• After 20 minutes, remove the tray from the oven and sprinkle on the crushed coffee beans and return to the oven to finish cooking, which should be another 2-3 minutes, or until an inserted skewer comes out clean

Made in partnership with Cakes by Noah