Chocolate & Sweet Basil Muffins

Ingredients

  • 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
  • 50 gm sweet basil leaves chopped
  • 3 tsp baking powder
  • 2 eggs
  • 1 tbsp instant coffee powder
  • A pinch of salt
  • 180 g chocolate chip
  • Icing sugar for dusting

Directions

  1. Beat eggs until pale and fluffy for 3 minutes, then add sugar. Beat in milk and gradually beat in the oil.
  2. Sieve flour, cocoa powder, coffee powder, salt and baking powder together. Fold them into egg mixture. Mix in the pecan nuts and sweet basil.
  3. 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.
  4. Let cool for 15 minutes. Sift icing sugar over the muffins.