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Prep 15 mins
Cooking 25 mins
Makes 8 muffins
Preheat the oven to 180C and grease and line 8 holes of a standard muffin tray.
Heat the milk over the stove or in the microwave and stir through instant coffee until combined. Set aside to cool.
In a large microwave safe bowl, melt the butter.
Stir in the caster sugar until smooth.
Add the egg, oil, milk/coffee and vanilla and stir until smooth.
Sift in the flowers, cacao, baking powder and salt and stir until the batter is smooth and everything is evenly incorporated.
Divide the mixture evenly between the holes of the muffin pan.
Bake for 20-25 minutes or until an inserted skewer comes out clean.
Serve warm in a bowl with a scoop of vanilla ice cream and topped with a shot of espresso.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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