Chocolate, Coconut, Raisin and Chopped Nut Muffins
Servings: 12 muffins
Calories: 213kcal
Cost: 7p per muffin
Ingredients
- 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 of any kind of milk
- 1 tsp vanilla essence
- 90 ml veg oil or 85g melted butter, I used the oil
- 30 g coconut cream
Instructions
- 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.255 g plain flour, 2 tsps baking powder, ½ tsp bicarbonate, ½ tsp salt, 110 g sugar, 45 g cocoa powder
- Mix all the wet ingredients in a separate jug/bowl.240 ml milk, 1 egg, 1 tsp vanilla essence, 90 ml veg oil, 30 g coconut cream
- 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
Notes
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)
Nutrition
Calories: 213kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 16mg | Sodium: 158mg | Potassium: 187mg | Fiber: 2g | Sugar: 10g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg
