Cappuccino Muffins

• 58 cups All-purpose Flour
• 2 Tablespoons Cornflour (cornstarch)
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 4 Tablespoons Unsweetened Cocoa Powder
• 1/2 cups Freshly Brewed Espresso
• 1/2 cups Hot Milk
• 1/2 cups Butter, Room Temperature
• 1 cup Sugar
• 3 whole Eggs
• 1 teaspoon Vanilla

1. Preheat your oven to 200 C (395 F).
2. First sift the flour into a bowl and then sift in the corn flour (cornstarch), baking powder and baking soda.
3. Set aside.
4. Put the cocoa powder into a medium sized bowl.
5. Make the espresso in a large cup, add piping hot milk, mix and pour it over the cocoa powder.
6. Stir well to dissolve the cocoa and set it aside to cool down.
7. In a large bowl beat the softened butter with the sugar, on high, until light and fluffy.
8. Then beat in the eggs, one at a time, beating well after each.
9. Then beat in the vanilla.
10. Add one third of the dry ingredients into the batter and mix it in, then add one third of the espresso and cocoa mixture and mix it in as well.
11. Repeat until you use up all of the ingredient.
12. Immediately divide the batter between 15 muffin cups that youve lined with paper liners.
13. Bake in the preheated oven for 12-15 minutes.
14. Serve warm or cold.

allpurpose, cornflour, baking powder, baking soda, cocoa, freshly brewed espresso, milk, butter, sugar, eggs, vanilla

Taken from tastykitchen.com/recipes/breads/cappuccino-muffins-2/ (may not work)