chocolate-cupcake 2.jpg

ingredients

01

chocolate & sweet basil muffin

  • 50 gm sweet basil leaves chopped

  • 3 teaspoon baking powder

  • 2 eggs

  • 1 tablespoon instant coffee powder

  • a pinch of salt

  • 180 g chocolate chip

  • Icing sugar for dusting

  • 300 gm flour

  • 250 ml milk

  • 200 gm sugar

  • 125 ml palm oil

  • 100 gm cocoa powder

  • 100 gm pecan nuts- blind fried and roughly chopped

chocolate-cupcake.jpg

02

directions

  • Beat eggs until pale and fluffy for 3 minutes, then add sugar. Beat in milk and gradually beat in the oil.

  • Sieve flour, cocoa powder, coffee powder, salt and baking powder together. Fold them into egg mixture. Mix in the pecan nuts and sweet basil.

  • Fill the muffin tin. Bake at 180°C until crusty on top and a tester inserted comes out with moist crumbs attached, about 20 to 25 minutes.

  • Let cool for 15 minutes. Sift icing sugar over the muffins.