 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
I had a craving for coconut and chocolate, so I took my Berry Muffins recipe and changed it to make these. SO good. They're not sweet at all, even though they seem like they would. The coconut milk used isn't sweetened, and you can usually find it with the ethnic foods in the grocery store. Read more . I doubled the recipe here, because there are 6 people in my family, and I wanted leftovers for today, lol. But you can easily cut it in half if you like, and get 6 large muffins instead of 12. Ingredients:
4 cup flour |
1 1/2 cup sugar |
2 tbs baking powder |
2 tsp salt |
4 eggs |
1/2 cup oil |
1/2 cup melted butter |
1 1/2 cups coconut milk |
2 tsp almond extract |
1 1/4 cups coconut, divided |
1 cup chocolate chips |
Directions:
1. Preheat oven to 350°.
2. Sift the dry ingredients together in a large bowl.
3. In a small bowl, whisk the eggs, oil, butter, coconut milk and almond extract.
4. Stir into flour mixture.
5. Fold in 1 cup of the coconut and the chocolate chips.
6. Grease 2 large (6 muffin) muffin pans.
7. Fill the tins about 3/4 full, then sprinkle the tops with the remaining 1/4 cup coconut. (an ice cream scoop makes the tins easy to fill and makes your muffins the same size)
8. Bake for 25-30 minutes. Mine were done at 25, so start testing then.
9. Cool in the pan for about 5 minutes, then serve.
|
|