Chocolate, Coconut, Raisin and Chopped Nut Muffins
Did some lovely muffins this afternoon. Mike kept looking hopefully in the tin and saying he wanted some biscuits. So I had a look in the cupboard to see what we have….lots!
I have had two packets of coconut powder in there for a while, which is why we ended up with this flavour.
Himself wanted raisins in there as well, and I had a little covered pot of toasted, chopped nuts on the side that needed using before they went stale, so they went on the top.
If you have this eclectic mix of ingredients and want to try them, this is what I used.
I weighed out the flour, then took out 4 heaped tblsp and replaced them with coconut flour. However I know that coconut flour is not easy to find, so I have substituted 2 tblsps of creamed coconut in the recipe card
The mix did make 12 muffins, but by the time I got the camera, Mike had hoovered up 2 of them!
Recommended Muffins Recipe Book
This is another tweaked recipe from Susan Reimer’s ‘Muffins’. I use it to remind me of quantities to use, and for inspiration. She has lots of chocolate based ideas, including:-
- chocolate cheesecake (for each case, put half the mix in a case, put some sweetened soft cheese in, top with the other half of the mix),
- chocolate cherry (add some glace cherries),
- chocolate hazelnut (add some ground or chopped nuts to the mix),
- chocolate mocha ( use strong black coffee in place of the milk),
- chocolate orange (add a tsp zest), and
- double chocolate (add 85g chocolate chips)
There are loads of other lovely ideas too
- 255 g plain flour
- 2 tsps baking powder omit if using self raising flour
- ½ tsp bicarbonate I didn’t have any, so used a bit of baking powder
- ½ tsp salt
- 110 g sugar up to 170g
- 45 g cocoa powder up to 75g
- 240 ml milk up to 260ml
- 1 egg or 4 tblsps milk
- 1 tsp vanilla essence
- 90 ml veg oil or 85g melted butter, I used the oil
- 30 g coconut cream
- Heat the oven to 375F/200C/fan 190C/gas 6. If you have a fan oven, there is no need to pre-heat it
- In one bowl, mix in the dry ingredients.
- Mix all the wet ingredients in a separate jug/bowl.
- Put muffin cases in a 12 hole tin, or grease well. Or use silicone muffin cases that support themselves
- Divide between the cases and sprinkle over chopped nuts if using.
- Bake for 20-25 mins
- Muffins don't keep well, so if you haven't eaten them all within 2 days, pop them in the freezer
Got a great recipe? How about submitting it to appear on Thrifty Lesley!