Preparation time: 15 minutes; Baking time: 25-30 minutes; Makes: 12

Ingredients

• 250g (2 cups, 9oz) all-purpose (plain) flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 150g (¾ packed) cup dark brown sugar
• 2 large eggs
• 80ml (1/3 cup, 6 tablespoons oil)
• ¾ cup freshly brewed strong coffee 
• ¼ cup 35% cream

Instructions

1.  Line a 12 cup muffin pan with muffin cases.  Preheat the oven to 360ºF (180ºC) convection setting; or 375ºF (190ºC), regular setting, ten minutes before using.
2. Sift or whisk the flour, baking powder, baking soda, salt into a bowl. Stir in the sugar and make a well in the centre of the flour.
3. Whisk together the eggs, oil, coffee and cream, in a separate bowl. Pour the egg mixture into the well and stir gently to combine. Spoon the mixture evenly into the prepared muffin cases and bake for 25-30 minutes or until golden and a toothpick inserted in the centre comes out clean. Set aside 5 minutes then transfer on to the cooling rack.
4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 360°F (180°C) convection, for 25 minutes.
• For the coffee, you can also dissolve 2 tablespoons coffee granules (or 1 tablespoon instant coffee powder) in ¾ cup hot water and set it aside to cool before using. There is a difference between powder and granules.

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