I had an idea for some muffins, based on my home made bounty bars from a few months ago.
So I needed chocolate, coconut and condensed milk. Then it was a question of how much of each and how to combine them into a muffin mix.
I think I came up with quite a good ratio of each to the others and ended up with a lovely tasting muffin. Usually with muffins you might have some yoghurt, buttermilk or milk in them, and sugar. But since I was using condensed milk, which is already wet and quite sweet I didn’t need the other, apart from a couple of tablespoons of milk to mix into the condensed milk to make it more workable.
Testing with a skewer is a bit hit and miss, since the chocolate chips will melt during cooking, but about 20 minutes in the oven is just about right.
They turned out to be nice and moist, just how I like a muffin to be, and the coconut gives them a nice texture too. The flavour is very good indeed, I heartily recommend these muffins.
The recipe below will make about 12 decent sized muffins.
- 190g Plain flour
- 40g cocoa powder
- 120g shredded coconut
- 2 tsp baking powder
- 1 medium egg(in USA that would be large)
- 240ml condensed milk
- 3 tbsp milk
- 60ml vegetable oil
- 120g milk chocolate chips(dark is fine)
- extra coconut for sprinkling on the top
- Preheat the oven to 190C/170C Fan/375 F
- Line a muffin tin with cases
- Mix the dry ingredients, flour, cocoa powder, coconut, baking powder, together in a large bowl.
- In a separate bowl mix the condensed milk with the milk to loosen the mixture.
- Add the egg and the oil and mix in.
- Add the wet ingredients to the dry ingredients and mix, until just combined.(hold back a few to place on the top)
- Add in the chocolate chips and mix again.
- Divide the mixture into the muffin cases.
- Sprinkle over the extra coconut over the top of each muffin and add a few chocolate chips.
- Bake in the oven for 20 minutes.
- Remove from the oven and place on a wire rack to cool.