Coffee Muffins w/Mexican Cocoa Glaze

Ok, so I have managed to find a muffin/cupcake hybrid thanks to ecorazzi.com.  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!