Prep time:20 min / Cook time:12 min, Serves:20, 2 Smart Points each
100g White Self Raising Flour (if using plain flour then add 1 teaspoon baking powder)
15g Cocoa Powder
25g Semolina, Dried, or fine polenta
40g Light Brown Sugar, soft, or caster sugar
1medium egg, whole, raw
40ml Sunflower Oil
70ml Skimmed Milk
1teaspoons Ground Coffee, instant powder, dissolved in 1 tablespoon hot water
Preheat the oven to 190°C, Gas 5. Prepare 2 x 12 hole mini muffin trays with 20 small paper cases. (If you only have 1 tray then bake in 2 batches).
Sift together into a large bowl the flour (and baking powder if using) and cocoa. Mix in the semolina and sugar.
Beat together the egg, oil, milk and coffee water then mix into the dry ingredients to a thick batter. Do not over beat.
Divide the batter between the cases and bake for about 12 minutes until risen. Cool on a wire rack and serve freshly baked, lightly dusted with pinches of icing sugar, if liked.