45 minutes
12 servings

• 3 cups flour
• 1 and ½ cup weak black espresso coffee
• 1 cup cane sugar
• ¾ cup olive oil
• 16 g (1/2 oz) backing powder

Mix all the dry ingredients in a bowl. Add the coffee and the oil and mix well. Pour the mixture in 12 muffin moulds (previously greased).

Cook in preheated oven at 180° (350°F / Gas Mark 4) for about 30 minutes.