100 grams Graham flour
100 grams brown sugar
1 egg
150 ml milk
50 ml oil
20 grams unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons vanilla
Sift the flour with the cocoa and baking powder and set it aside. Whisk together the egg and sugar until pale and thick, add vanilla, oil and milk and combine it well. Tip in the flour mixture and whisk it in until just combined (do not overmix). Line your mini muffin tins with paper liners (I got 48 mini muffins) and fill each one about half way up and bake in a preheated oven, at 190˚C (375˚F) for 8-10 minutes (do the toothpick test after 8 minutes). Let them cool slightly and serve.
