Cappucino Muffins
Ingredients:
1 eggwhite
2 tablespoons caster sugar, extra 2/3 cup thickened cream,
whipped cocoa powder
1 tablespoon instant espresso coffee powder
500g Edlyn Muffin Mix
- Preparation Time
- 10 min
- Cooking Time
- 25 min
- Serves
- 18
Method:
Preheat oven to 180°C. Lightly grease a non-stick muffin pan.
Add the Edlyn muffin mix muffin with 240ml of water into a large bowl. Add caster sugar and stir to combine.
Make a well in the centre and add the coffee powder. Using a large metal spoon, stir until combined.
Place muffin mixture into muffin tray ensuring the mix is only three-quarters full.
Bake for 25 minutes (you can check to see if the muffins are ready by inserting a skewer into the centre of the muffin, if it comes out clean then the muffin is ready).
Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool.
Using an electric mixer, beat the eggwhite in a small bowl until soft peaks form.
Add extra 2 tablespoons of caster sugar, a little at a time, ensuring to beat constantly until the texture is thick.
Fold eggwhites gently into the cream. Spread meringue mix over the top of each muffin. Garnish with cocoa powder & enjoy.
