Method

• Fully dissolve the coffee in the hot water and then add the cold water.
• Place the oil, coffee water and egg into a mixing bowl.
• Add the McDougall’s Chocolate Multi-Use Muffin & Cake Mix and select the whisk attachment.
• Mix on a slow speed for 1 minute; scrape down. Mix for 4 minutes on medium speed.
• Scale off at 96g into muffin cases.
• 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).
• Remove the muffins from the tins, whilst still hot and place on a wire rack
• When cool, dust with a little cocoa powder/icing sugar mix and serve