It is said that people of the 21st Century have some of the highest calcium intake because of all the fancy coffee and milk drinks we consume. But is it the flavour we love or the caffeine intake? I think you can guess. This recipe is inspired by seeing business men rushing around in the morning to get a takeaway coffee before work while I sleep in.
2 tablespoons caster sugar, extra
2/3 cup thickened cream, whipped
cocoa powder, for dusting
basic muffin mix
2 2/1 cups self-raising flour
1/2 cup caster sugar
1 1/4 cups of milk
1 egg, lightly beaten
90g of butter, melted
1 tablespoon of espresso coffee powder
Preheat oven to 180 degrees celsius. Lightly grease a 6-hole, 3/4 cup capacity non-stick muffin pan.
Make basic muffin mix. Sift flour into a large bowl. Add caster sugar and stir to combine. Make a well in the centre. Combine milk, egg, butter and coffee* in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don't over-mix).
Spoon mixture into muffin holes until three-quarters full. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool.
Using an electric mixer, beat eggwhite in a small bowl until soft peaks form. Add extra 2 tablespoons of caster sugar, a little at a time, beating constantly until think and glossy. Using a large metal spoon, fold meringue mixture over muffins. Dust with cocoa power.
* To dissolve the coffee powder, mix it with the melted butter.