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Skinny Latte Muffin

A lighter version on a traditional muffin, which replaces a percentage of the oil with water and includes coffee.

Prep Time:
Cooking Time:
Serves: 10
Serving Size: 100g


  • 500g McDougalls Multi Use Plain Muffin & Cake Mix
  • 180g whole egg
  • 100g sunflower oil
  • 150g water (half hot, half cold)
  • 10g Instant Coffee Powder
  • Icing sugar and cocoa (sieved) for dusting


  1. Fully dissolve the coffee in the hot water and then add the cold water.
  2. Place the oil, water/coffee and egg into a mixing bowl.
  3. Add the McDougall’s Plain Multi-Use Muffin & Cake Mix and select the whisk attachment.
  4. Mix on a slow speed for 1 minute; scrape down. Mix for 4 minutes on medium speed.
  5. Scale off at 94g into muffin cases (in a muffin tin)
  6. Bake in a preheated commercial fan oven at 175°C, fan speed on low (Oven temperatures are for guidelines only as appliances may vary), for 35 minutes (or until fully baked)
  7. Remove the muffins from the tins, whilst still hot and place on a wire rack
  8. When cool, dust with a little icing sugar/cocoa mix

Additional Tips

Tastes great with a strong freshly ground coffee.