I’d got all my plans set for the Team Bake-off but something was niggling at me. There was something… missing… and that hole was muffin-shaped. I knew that there would be lots and lots of food for people to enjoy so I decided to make some teeny, tiny little bite-size muffins. Ocado have recently expanded their baking section and added the minute petit-fours cases pictured above which looked ridiculously tiny but were actually just the thing.
The recipe was the basic chocolate chunk one that I’ve used before, but while browsing for my shop, I found these chocolate mocha beans and I thought that they’d make a nice addition long with a couple of tubes of milk and dark chocolate chunks – in retrospect, they should really have been perched elegantly on the top rather than stirred through.
Mini chocolate chip + coffee bean muffins
Makes about 50
- 200 grams plain flour
- 25 grams cocoa powder (plus extra for dusting)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 115 grams golden caster sugar
- 100g dark chocolate chunks
- 100g milk chocolate chunks
- 100g chocolate mocha beans
- 2 medium eggs
- 100 ml sunflower oil
- 225 ml milk
- Preheat the oven to 200oc/400of/Gas Mark 6. Line up a thousand tiny muffin cases on a baking sheet and wonder at the sanity of what you’re doing.
- Sift the flour, cocoa and baking powder and cinnamon into a large bowl. Stir in the sugar, chocolate chunks and mocha beans.
- Place the eggs and oil in a separate bowl and whisk until frothy, then gradually whisk in the milk. Stir into the dry ingredients until just blended.
- Spoon the mixture into the paper cases, filling each three-quarters full. You will need a teaspoon and a steady hand and ideally something nice on the radio to listen to. This will take a while.
- Bake in the preheated oven for 8 minutes, then remove the muffins and cool on a wire rack.
- Nestle into a tin with some silvery Hersey kisses for a real American touch!