Spring is here, the time when we all traditionally start thinking about getting into shape for the summer! Being healthier doesn’t mean denying yourself, though. These low fat muffins are packed with flavour and contain a good helping of our favourite ingredient – coffee! These are perfect for breakfast, morning coffee or a teatime treat to get you through until dinner. Here’s what to do.
To make about a dozen, you’ll need:
430g self raising flour
2 tablespoons good quality instant coffee, dissolved in 2 tablespoons hot water
150g granulated sugar
2 large freerange eggs
350ml fat free plain yoghurt
75ml vegetable oil
50g good quality 70 per cent dark chocolate
You’ll also need a 12-hole muffin tin, and muffin cases.
What to do:
Preheat the oven to 180 degrees Celsius.
Put the eggs, oil, yoghurt, sugar and coffee in a large bowl, and beat with a hand mixer or wooden spoon until smooth and fully combined.
Fold in the flour, and beat until fully combined.
Break the chocolate into squares, then cut each square into pieces with a sharp knife. If you like, you can substitute chocolate chips for this stage, but chips tend to be sweeter and of lower quality. Using block chocolate means a more intense, chocolaty hit. Stir the chocolate into the batter.
Divide the batter between the muffin cases, smoothing out the tops with the back of a spoon.
Put the tray in the middle of the oven, and bake for around 25 minutes until the muffins are well-risen and golden. Turn out onto a cooling rack, and eat!
The muffins will keep in an air-tight container for up to a week.
To find the perfect ground coffee or coffee beans to accompany your muffins, visit our main website at www.wholesalecoffeecompany.co.uk, where you’ll find everything you need for your coffee business at great wholesale prices.