Cappuccino Muffin

It's been a long time since I baked this muffin. I use the recipes from Allyson Gofton's Best-Ever Muffin. This is really the best ever muffin recipes that I have ever tried. You can see from the condition of the pages which of the recipes have become our family's favourite. There's Cappuccino, ( which I'll post today) Fudgy Banana, Jaffa and Lemon honey & Cream Cheese. Try them, you'll be amazed by the results and the easy way of doing them. Just remember to separate the dry ingredients and the wet ingredients. Also double or triple sift the flour,baking powder and baking soda. You won't go wrong if you follow these tips.

Cappuccino Muffins

Ingredients
. 3 cups all-purpose flour
2 tblsp baking powder
1/2 tsp salt
 3/4 cup caster sugar
1 cup milk
3 eggs (grade A)
125 g butter,melted and cooled
1 tblsp instant coffee powder
1/4 cup dark chocolate chips
2 tblsp extra caster sugar
1/4 cup white chocolate chips
sifted icing sugar,
cinnamon or chocolate f or decoration

Method

1. Sift the flour,baking powder, salt and sugar into a bowl and make a well in the centre.
2. In a jug, mix together the milk with 2 whole eggs and 1 egg yolk, reserving the egg white.
3. Sift into the dry ingredients and fold in the melted butter. Divide the mixture into 2 parts- 1/3and 2/3
4. Dissolve the instant coffee in just a dash of hot water and fold into the larger portion with the dark chocolate chips. Spoon into your desired- size muffin cups 2/3 way.
5. Beat the reserved egg hite with the extra caster sugar until thick and fold into the remaining 1/3 of the batter with the white chocolate chips. Spoon equal amunts on top of the first mixture in the muffin tins. Just make sure that the mixture do not go past the rim of the muffin cups.
6. Bake at 220C for 18-20 mins until well risen and golden. Cool in the tins 5 minutes before serving dusted with icing sugar and a sprinkling of cocoa or cinnamon.