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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 9 |
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Melted frozen yoghurt adds moisture and sweetness to these whiskey-laced, oat flour cocoa muffins. A vegan mini marshmallow caps it off for looks! Ingredients:
1 cup melted vanilla frozen yoghurt |
2 tbsp irish whisky |
1/2 tbsp instant coffee |
2 tbsp unsweetened cocoa |
1/3 cup oil |
2 eggs |
1 cup flour |
1 cup oat flour |
8 pkts xylitol+ (or 1/4 cup sugar) |
2 1/2 tsp baking powder |
1/2 tsp salt |
9 mini marshmallows |
Directions:
1. Preheat the oven to 375°F
2. Whisk together frozen yoghurt, whisky, coffee, cocoa, oil and eggs in a large bowl.
3. Add the flours, xylitol, baking powder and salt and stir just to combine.
4. Portion into muffin tins.
5. Press a mini marshmallow into the centre of each cup of batter.
6. Bake for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
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