Two-tier muffins to impress the cafe set!

Ingredients

• 3 cups flour
• 2 tblsp baking powder
• ½ tsp salt
• ¾ cup caster sugar
• 1 cup milk
• 3 eggs
• 125 grams butter, melted, cooled
• 1 tblsp instant coffee powder
• ¼ cup dark chocolate chips
• 2 tblsp extra caster sugar
• ¼ cup white chocolate chips
• sifted icing sugar, cinnamon or cocoa for decoration

Method

1. Sift the flour, baking powder, salt and caster sugar into a large bowl and make a well in the centre.
2. Mix together the milk with 2 whole eggs and one egg yolk, reserving the egg white.
3. Fold the milk mixture into the flour with the melted butter. Divide the mixture into 2 parts 2/3rds and 1/3rd.
4. Dissolve the instant coffee in just a dash of hot water and fold into the 2/3rd portion with the dark chocolate chips. Divide the mixture evenly between 12 well-greased muffin tins.
5. Beat the reserved egg white with the extra 2 tblsp caster sugar until thick and meringue like. Fold into the remaining 1/3 of the mixture with the white chocolate chips. Spoon the mixture evenly over the dark muffin mixture.
6. Bake at 220°C for 20 minutes until well risen and golden. To serve, dust with icing sugar and a sprinkling of cocoa or cinnamon.