We are well an truly into the routine of making and packing lunches for a new year here. I like to ask the boys what they would like as their baked treat each week and last week Mr nearly 5 who is in Prep asked for chocolate muffins. Seemed like a fair request. But as usual with me I can’t just make normal chocolate muffins I like to switch it up a little bit and use any leftover ingredients I may have in the fridge.
This week i had half a can of coconut milk leftover from a meal during the week so this was going into the muffins. Add in all the other pretty standard ingredients and I ended up with a chocolate muffin that was nice and fudgy with a coconut undertone.
How are you going with the lunchbox routine again? I find that I am having a Sunday Bakeathon in the afternoon and I find that it sets me up for the week ahead and since I love cooking I also find it relaxing (except for the dishes part).
INGREDIENTS
3/4 Cup Self Raising Flour
3/4 Cup Wholemeal Self Raising Flour
1/4 Cup Cocoa
3/4 Cup Brown Sugar
1/2 Cup Dessicated Coconut
1 Egg
100ml Light Olive Oil
200ml Coconut Milk
LETS PUT IT ALL TOGETHER
1. Place all the ingredients into a bowl and mix together until just combined. (Don’t over mix it). Spoon into a 12 hole muffin tray lined with muffin cases. Place into a preheated 180 degree celsius oven and bake for 15-20 minutes or until the bounce back when touched.
Makes 12
Store in the fridge for up to 7 days
Freezer friendly: place into zip lock bags and freezer for up to 3 months. Simply place in the lunchbox in the morning straight from the freezer and they will be defrosted by morning tea.
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