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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This recipe is an old-time favorite that I've modified over the years depending on whether I served them for breakfast, a snack or as dessert. I love chocolate in any form, and these muffins pair it with coconut for a yummy result. -Carol Wilson, Rio Rancho, New Mexico Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
3 tablespoons baking cocoa |
3 teaspoons baking powder |
1 teaspoon salt |
1 cup milk |
1 egg |
1/3 cup canola oil |
1-1/4 cups flaked coconut, divided |
1/4 cup sweetened condensed milk |
1/4 teaspoon almond extract |
Directions:
1. In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Combine the milk, egg and oil. Stir into dry ingredients just until moistened.
2. Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups. Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut.
3. Bake at 400° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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