It’s Fairtrade Coffee Week! In honour of all the good work Fairtrade does with African coffee producers, here’s a deliciously rich and tasty muffin recipe starring two easily-found Fairtrade ingredients. (They would go very well with Reuben Riffel’s seared springbok with Fairtrade chocolate sauce.)

Double chocolate and coffee muffins

Ingredients

1 cup whole-wheat pastry flour

1 cup all-purpose flour

1/2 cup brown sugar

1/2 cup cocoa powder (tip: try dark cocoa powder!)

1tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 free-range egg

1/2 cup canola oil

1 cup strongly brewed Fairtrade coffee, cooled to room temperature

1/2 tsp vanilla extract

1/2 cup Fairtrade chocolate (chipped)

Method

1. Preheat oven to 180°C. In a large bowl combine all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda and salt.

2. Stir in the chocolate chips.

3. In a separate bowl, lightly beat the egg and mix in the other wet ingredients: oil, vanilla and Fairtrade coffee.

4. Pour all the wet ingredients into the dry ingredients and mix just until the flour is no longer dry.

5. Divide the batter among 12 greased or paper lined muffin cups and bake for 20-25 minutes, or until a knife comes out clean.

6. Let cool for a few minutes before serving (if you’ve got the patience!)

For a more prominent crunchy coffee flavour, sprinkle some Fairtrade coffee beans or instant coffee crystals on top of the muffins before putting them in the oven. Enjoy!

Find out more about Fairtrade in South Africa, or get involved in Coffee Week.

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