What you’ll need
400g Protein Muffin Base Mix
1 cup cold coffee
4 tablespoon vegetable oil
2 large eggs
1 tablespoon cocoa
For the topping
8 small scoops vanilla ice cream
80g melted chocolate
¼ cup espresso coffee
Pre-heat the oven to 190oC (180oC fan-forced).
Grease a muffin tin or line with muffin liners.
In a mixing bowl, combine all ingredients with electric mixer using the whisk attachment for 1 minute. Scrape down the sides of the bowl and whisk for another 2 minutes, until the batter is combined with no lumps.
Use a spoon to divide the batter evenly between 8 cups.
Bake for 30-35 minutes or until golden brown. Allow to cool in pan for 5 minutes before transferring onto a serving platter.
To make the pouring sauce mix together the coffee and chocolate until combined. Serve with a small scoop of vanilla ice cream and then pour the sauce over for a delicious Affogato Muffin!