Chocolate Macaroon Muffins
Recipe: #25167
November 04, 2016
Categories: Coconut, Brunch Christmas, Oven Bake, Vegetarian, Chocolate, Muffins, Kosher Dairy, more
"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."
Original is 6-12 servings
Ingredients
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- FOR FILLING
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Nutritional
- Serving Size: 1 (163.5 g)
- Calories 445.4
- Total Fat - 21.1 g
- Saturated Fat - 8.1 g
- Cholesterol - 41.5 mg
- Sodium - 457.5 mg
- Total Carbohydrate - 56.4 g
- Dietary Fiber - 3.2 g
- Sugars - 20.9 g
- Protein - 8.6 g
- Calcium - 254.1 mg
- Iron - 2.5 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400-degrees-Fahrenheit.
Step 2
In a medium-sized mixing bowl, combine the flour, sugar, cocoa, baking powder, and salt and set aside.
Step 3
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).
Step 4
In another small bowl, mix together all of the filling ingredients and set aside.
Step 5
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.
Step 6
Cool on a wire rack.
Step 7
Yields: 12 muffins
Tips
No special items needed.
4 Reviews
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