What you’ll need
½ cup The Healthy Baker Plain Flour
1 cup The Healthy Baker Self Raising Flour
½ cup sugar
¼ cup vegetable oil
¼ cup milk
1 tablespoon espresso coffee
1 teaspoon vanilla extract
2 tablespoon cocoa powder
½ teaspoon baking powder
½ teaspoon salt
For the topping
8 small scoops vanilla ice cream
80g melted chocolate
¼ cup espresso coffee
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.