Amazingly versatile, coffee, white chocolate muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper.

Makes 8 coffee, white chocolate muffins. Heat oven to 180 °C. Line 8 standard muffin-tin hollows with paper cases and grease with non-stick spray. In a mixing bowl sift together 240 g (430 ml) cake flour15 ml baking powder and 1 ml salt. Chop 100 g white chocolate into small pieces and add to dry ingredients. Whisk together 1 egg, 2 ml vanilla essence, 225 ml milk, 30 ml strong coffee and 50 ml melted butter. Add to dry ingredients, mixing well. Divide batter among muffin hollows and bake for 20 – 25 minutes. Use a thin skewer to test if done.

Coffee, white chocolate muffins Coffee, white chocolate muffins
PHOTO: Micky Hoyle

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Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Coffee and white chocolate muffins