Cappuccino Muffins with Mascarpone
Makes betweek six and ten depending on size of muffin cases
Gilchesters Organic Unbleached White Flour
1 heaped tsp
Bicarbonate of Soda
Double shot espresso
Full fat natrual yoghurt
1 heaped tbsp
Pre-heat the oven to 180 °C. Fill a muffin tin with little paper cases.
Beat the sugar with the mascarpone and set aside in a cool place, preferably not the fridge.
Mix the flour with the baking powder, bicarbonate of soda and chocolate powder.
Mix egg, sugar, buttermilk and yoghurt with the espresso and fold in the dry ingredients. Don’t ever mix!
Fill into the paper cases and bake for 15-25 minutes, depending on size. Set aside to cool.
Once completely cooled decorate with the mascarpone crème. Dark chocolate and coffee beans make also a nice topping.