Choc Coconut Muffins are nice, simple and cheap on pocket. Makes for scrummy school lunch snacks or freeze and have them on hand when the multitudes of rug rats roll into your place starving to death! Of course then they might not leave.
Choc Coconut Muffins
Course: Baking, Biscuits/Slices, Chocolate, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1.75 cups Self raising flour
0.5 cup Caster sugar
0.33 cup Cocoa powder
1 cup Coconut milk Cream
0.5 cup Butter-melted
1 number Egg
1 cup Dark choc chips
1 cup shredded coconut
Directions
- Preheat oven to 180 degrees.
- In a large bowl, combine the flour, sugar and cocoa powder.
- Make a well in the centre and add the coconut cream, butter and egg.
- Mix until ingredients just combined.
- Stir in choc chips and coconut.
- Spoon into lined muffin cups and bake for 15-20 minutes or until mixture is just firm.
- Cool in pan for 5 minutes then move to cooling rack.
- Recipe Hints and Tips:
- Choc Coconut Muffins are suitable to freeze for up to two months.
- Delicious with a little chocolate icing and coconut sprinkled on top (or just as good on their own!).
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