While browsing through Pepa Stoeva's cooking blog, I was inspired to make some muffins. Pep-40's blog features a variety of muffin recipes and as an avid chocolate and coffee lover my first natural choice were her cappuccino muffins. However, as I usually do, I changed the proportions for my muffins, reducing the oil and increasing the sugar - I do like my sweets less oily and very sweet! Other than that I followed her preparation instructions and both the mixture and the baking came out very successful.
Here's my interpretation of the recipe:
- 240 g flour
- 180 g sugar
- 1 pocket of instant cappuccino (12 g)
- 1 tea spoon of instant coffee
- 2 tea spoons of cocoa powder
- 1 pouch of baking powder (10 g)
- 2 eggs
- 200 g milk
- 80 g vegetable oil
- 50g white raisins
- Mix the flour, the baking powder, the instant coffee and the cocoa powder in a bowl.
- Stir the eggs with the sugar, add the oil.
- Dissolve the instant cappuccino in the milk and add the cappuccino milk to the egg, sugar and oil mixture.
- Add the dry flour mixture to the liquids and stir. Add the raisins and stir some more.
- Preheat the oven at 180C.
- Distribute the paste into the muffin forms and bake for 25 min at 180C.
- Serve with coffee and enjoy.
This recipe gives 18 average size muffins (70 mm baking molds). My form is small, only 12 molds, so I used additional 5 silicon molds, which are a bit bigger. Next time I plan to adjust the recipe for just 12 cups, so we would eat them up faster and try some other variety - the possibilities seem countless.