Mocha Muffins

I was trying to think of something different to bake for a friend’s birthday and I came across Dan Lepard’s Mocha fig muffins recipe. This wasn’t any old muffin recipe; this one had no eggs or diary in it, which sounded like an interesting concept to test out. I decided to do my muffins with apricots and stem ginger rather than figs.

Mocha Muffins

Method

Pre-heat the oven to 180C (fan-assisted) and line a 12 hole muffin tin with muffin cases.

Puree until smooth 150g apricots together with 150ml boiling water, 75ml Corn oil, 1 teaspoon of instant coffee and 1 teaspoons cocoa powder.

Chop 150g apricots and 2 pieces of stem ginger into small pieces and leave to one side for later.

Put the apricot puree into a mixing bowl and add 150g soft brown sugar; 50g toasted flaked almonds, the chopped apricots and ginger, then stir. Finally, gently fold into the mix 150g plain flour, 1 teaspoon of ground ginger and 2 teaspoon of baking powder.

Spoon the mixture into the muffin cases and sprinkle a few extra flaked almonds over the top of each muffin.

Bake for about 25 minutes, until firm. Remove from the oven and leave to cool.

How did they turn out?

The muffins were a bit denser than ‘conventionally’ made muffins; the consistency though was moist with a slight burnt toffee aftertaste from the coffee and toasted almonds. Also there was a nice contrast between the soft crumb and the chunks of apricots and ginger.

I took them into work and they went down well, comments varied from “your muffins are awesome” to the “taste reminds me of curry but in a good way”. I am not sure if that is a compliment….?

This recipe will be added to the ‘make again’ list. I think I’d like to experiment with different flavour combinations, so maybe figs and mixed spice (as per the original recipe), apple and cinnamon or a combination of apricot and apple.