Can I have chocolates for breakfast if I stuff them into muffins? Yes? Okay then. Time for my Coconut Chocolate Chip Muffins!
Haha… Any excuse to have chocolate. Well, technically this is healthy because the chocolate chips I used were dark and had a really high cacao content. I think it was about 75%. Also, there’s shredded coconut in this. So yes! Plenty of anti-oxidants, lots of fibre, less of that sugar and a happy day for me.
This makes a big batch of muffins. If there’s only 2 of you in the house, make sure you have someone nice to give these to. Like your friendly neighbour. Thank God for neighbours. Mine is precious. 🙂 (PS: I received good reviews from her!) I actually did wake up earlier in the morning to make this.
Bounty! I was never really into those candies. But in cake form, that’s something I can get into.
Breakfast just got exciting again.
“And let the peace of God rule in your hearts, to the which also ye are called in one body; and be ye thankful.” (Colossians 3:15)
Coconut Chocolate Chip Muffins
recipe adapted from Ina Garten
(makes 20 large muffins)
3 sticks (340gm) Butter, at room temperature
1 cups White Sugar
5 Large Eggs
3 cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 cup Buttermilk (milk + 1 tbsp lemon juice/vinegar)
7 oz (200gm) sweetened, shredded Coconut
1/2 cups Dark Chocolate Chips
Preheat the oven to 325 F or 160 C. Line your muffin tins and set aside. If you have to make your own buttermilk, make it now and set aside as well.
- Stir about 2 tbsp flour with chocolate chips in a small bowl. Mix together the remaining flour, baking powder & making soda in a bowl. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add in one egg at a tune and whisk until well combined, scraping down the bowl with your spatula each time.
- Now mix in the flour and milk alternately, starting and ending with the flour in 3 additions. (flour-milk-flour-milk-flour)
- Fold in shredded coconut and chocolate chips carefully.
- Fill your muffin liners to about 3/4 way up. Bake for 25 minutes or until a toothpick comes out clean.
- Leave to cool in the pan for 15 minutes before removing to a cooling rack to cool all the way.
- Frost with your favourite frosting if you prefer or just enjoy as is with a cup of java.