November 04, 2016
Fruit, Coconut, North American,
Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Brunch, Christmas, Entertaining, Winter, Oven Bake, Vegetarian, Make it from scratch, Chocolate, Muffins, Kosher Dairy more
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"Given here is a chocolate muffin made with an interesting filling made of coconut, condensed milk and almond extract. A welcoming treat to be had at breakfast adjoined with tea, coffee or as an afternoon or evening snack after an enjoyable meal."
Preheat oven to 400-degrees-Fahrenheit.
In a medium-sized mixing bowl, combine the flour, sugar, cocoa, baking powder, and salt and set aside.
In a small bowl, mix together the egg, milk, and oil. Make a well in the reserved flour mixture and pour in the egg mixture, stirring until moistened (mixture will be lumpy).
In another small bowl, mix together all of the filling ingredients and set aside.
Fill greased muffin cups 1/2 full and spoon about 2 teaspoons of te reserved filling on ttop of each muffin. Top with the remaining batter and bake for 20 - 22 minutes or until lightly browned.
Cool on a wire rack.
Yields: 12 muffins
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
These muffins are delish! They came together easily, but I found it to be a wee bit fussy in getting the correct balance of batter/filling without the filling coming out in the baking. Other than that, loved that they are not too sweet at all. And who does not like chocolate and coconut together. Yum!
Very good, but be careful not to overfill the muffin tins. A welcome treat! Thanks for sharing!