ESPRESSO MINI CAKES

No adjective can describe the past four years more accurately than 'tiring', and still it isn't over just yet; so for the couple weeks to come (and for the roads left in both of our shoes): cakey coffee muffins, and I'll sleep when I'm dead.




ESPRESSO MINI CAKES




80g (1 cup) porridge oats
30g (1/4 cup) cocoa powder
1 tablespoon baking powder
2 tablespoons instant coffee powder
180ml (3/4 cup) strong coffee
120ml (1/2 cup) vanilla flavoured soya milk or other non-dairy milk
120g (1 cup) pitted dates
2 teaspoons vanilla extract

Preheat the oven to 175°C/350°F and lightly grease or line with cases a muffin/mini cake tin. Blitz the oats in a blender until finely ground. Mix them with cocoa powder, baking powder and instant coffee in a bowl. Place coffee, milk, dates and vanilla extract in your blender and process until smooth. Pour into the bowl with the dry ingredients and mix until incorporated. Pour batter into the prepared tin and bake for 20-25 minutes or until a toothpick inserted into the centre of the muffins comes out clean.

Ricetta in italiano: