Cappuccino Muffin 1

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Stir the instant coffee into boiling water and let it cool briefly.

Grate or finely chop the chocolate.

Mix the flour with baking powder, baking soda and vanilla sugar in a bowl, then stir in the chocolate shavings.

In a second bowl beat the egg, sugar, oil, milk and the cooled coffee until creamy and frothy.

Gently fold the flour-chocolate mixture into the wet ingredients just until no dry flour remains.

Spoon the batter evenly into the cases (about two-thirds full) and put the tray into the oven.

Bake for about 20–25 minutes until the muffins have risen and a skewer comes out clean.

Let the muffins rest in the tin for 5 minutes, then remove them from the cases and let them cool completely on a wire rack.