Dessert for One: Mocha Muffin
serves 1
Ingredients
for the muffin:
1 tbsp cocoa powder
1/2 tsp ground coffee beans – I used Brown Bear Columbian strength 3
2 tsp brown rice or buckwheat flour
1 tsp tapioca flour
1/4 tsp baking powder
2 tbsp almond milk
1 tbsp maple syrup
Few drops liquid stevia, to taste (optional – but I like to use 3-5 drops as this helps to boost the other flavours and adds an extra sweetness. Amount really depends on the brand you use)
about 1/4 tsp vanilla powder
tiny pinch salt, to taste
for the glaze:
1 tbsp cocoa powder
1/4 tsp ground coffee beans
2 tsp almond milk
2 tsp maple syrup
Method
PREHEAT YOUR OVEN TO 190C / 374 F
1. Firstly, make the muffin. Add the cocoa powder, coffee, buckwheat flour, tapioca flour, baking powder, almond milk, maple syrup, stevia, vanilla and tiny pinch of salt into a small mixing bowl. Then, using a small hand whisk or spoon, stir all of the ingredients together until smooth. The mixture will be fairly runny. When this is done, place a large muffin case into a muffin tray, and pour the mixture inside – it should be 1/2-3/4 full. Next, move the muffin into the oven and bake for about 25-30 minutes (I find 28 works best for me), until the top of the muffin is firm to touch.
2. When the muffin has baked, remove it from the oven and set it aside to cool for about 10 minutes. The cooling time is really important, as it helps to get that sponginess effect in the muffin.
3. While the muffin cools down, prepare the glaze. Add the cocoa powder, almond milk, coffee and maple syrup into a small pan, and place onto a low heat. Stir the ingredients together for about 1-2 minutes, until smooth, glossy and going fudgy. Then, remove it from the heat to cool alongside the muffin. When 10 minutes have passed, spoon the fudgy glaze on top (it should have thickened slightly into a moist fudgy consistency, but if it has become too firm, quickly place it back onto the heat, or stir it to loosen up). Then, eat and enjoy!
