Thursday, 7 November 2013

Coffee Muffins w/Mexican Cocoa Glaze

Ok, so I have managed to find a muffin/cupcake hybrid thanks to  It has the smooth coffee flavours of a Saturday morning muffin but the sweetness of cardamom, cinnamon and sweetened cocoa that make you ooh and aah until the last bite.

For the Muffin Batter
2 1/4 cup all-purpose flour
1 1/2 cups organic coconut sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup warm coffee (I used French vanilla)
1/2 cup coconut oil, melted
2 teaspoons pure vanilla extract

Mix all dry ingredients in one bowl, all wet in another and then combine. Pre-heat the oven to 350 degrees and spray your muffin tins, if they're not non stick. Bake for 20-25 minutes until a skewer comes out clean. Once they're cooled make the glaze. I dipped the top of the muffins in the glaze on low on the stove to get a pretty finish. 

For the Glaze Icing
1/4 cup vegan margarine

3/4 cup unsweetened pure cocoa powder
1/4 cup warm, brewed coffee
1/3 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
3/4 cup powdered sugar 
Salt, to taste
Basically melt and mix all ingredients in a thick bottom sauce pan and dip in muffins, or drizzle on muffins. And THIS will be the fruits of your labour!

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