Ugly Duckling Mocha Muffins

I've started back at uni this week after almost 2 years of working full time. The prospect of walking into a lecture theatre filled with other students made me very very nervous. But it all went well despite me being a nervous nellie.

I'm really excited about my papers. And about not getting up quite so early!

Things I have been loving this week:
- homemade salad dressing: some water, oil, mustard, salt n pepper, and a spice like paprika. I just put it all in a jar and shake it up to make it like a runny dressing. Singing Shake it Off while you do this is optional.
- cute backpacks that fit a surprisingly large amount so I can drag unnecessary bits around all day
- Less than live with Kate or die podcast. This podcast is all about comics and the comic book world, with a focus on awesome female characters. I've been listening to it whenever I walk anywhere and it has been making that transport time more enjoyable.

I made some muffins this week for back to study and all that jazz. They are chocolate (necessary) and coffee (which I already feel like I need on an IV), and perfectly moist.

I wanted to try a new thing I saw on a Bon Appetit video. They grease and sugar the cake pan to give the cake a lovely crispy edge. This didn't work on my muffins... The sugar dissolved into the muffin in some sections, and bunched in others. I think I needed to have the oven a little hotter so I would up it to 180-185°C if I were to make these with the sugar again.

I have made this recipe twice before with varying additions (like coffee grounds) and never had them come out this ugly. But we accept ugly dogs so I think I can accept my ugly muffins!


1 1/2 cups self raising flour
3/4 cup sugar
1/4 cup cocoa
100g butter, melted
2 eggs
100 ml strong coffee, cooled
1/2 cup yoghurt
1 cup chopped chocolate

Preheat oven to 175°C
Grease or line a muffin tray

Place all dry ingredients in a bowl and whisk to combine (flour, sugar and cocoa)
Sprinkle over the chopped chocolate.
Whisk together wet ingredients (butter, eggs, coffee and yoghurt). Try to get these to a similar temperature before combining.
Pour the wet ingredients over the dry and fold until just combined.
Spoon into your prepared muffin tray.
Bake at 175°C for 16-19 minutes, or until the tops spring back when lightly touched.
llow to cool on a wire rack

xo Kirsten Isabel