These deliciously addictive bite-sized muffins will be a hit at your next event.

Preparation: 20 min | Cooking: 25 min | Makes: 48 Mini Muffins

Ingredients

• 150ml Double-shot espresso coffee, cooled
• 3/4 Cup Raw sugar
• 80g Salted butter
• 2 Large eggs
• 1/2 Cup Buckwheat Flour
• 1 Cup Cornflour
• 1/2 Cup Self-raising all purpose flour
• 100g Shaved or grated milk chocolate

Directions

1. Pre-heat the oven to 170C (fan forced).
2. Grease up your mini-muffin tray and set aside.
3. Melt the butter and combine with the sugar, ensuring that all of the sugar is coated with the butter.
4. Add the coffee and eggs to the buttery sugar and blend until smooth.
5. Place all of the flours into a separate bowl and whisk gently until evenly blended.
6. Add the wet mix to the dry mix and blend until smooth.
7. The consistency should be like tomato paste at this point. If it’s gunky/dry, add some skim milk.
8. Use a 1/2 tablespoon measure to spoon your batter onto the tray. When done, sprinkle chocolate over the top of each.
9. Bake for 25 minutes or until an inserted skewer comes out clean.