I don’t know about you, but I think it’s time for another chocolate fix!

Wait. Belay that! It’s always time for a chocolate fix!

Cocoa-CocoMuffins_smLast time we made Black Bean Brownies. This time, it’s muffins! Hurrah! I love muffins, and the only “healthy” addition we’re making to these is coconut. This recipe has been in my collection for a long time, and the recipe card should probably be replaced is well used. We make them for breakfast, but sometimes we have them for dessert. They’re always good. My kids love them, and it’s one of the recipes they requested for the official family cookbook. (It’s so handy that we can share that online!)

These muffins are light, chocolate — and blessed with additional chocolate (chips) and just a sprinkling of coconut.



Cocoa-Coco Muffins

3 cups flour
1 cup sugar
½ cup nonfat dry milk powder
½ cup cocoa
1 Tbsp baking powder
¼ tsp salt
1 cup semisweet chocolate chips
1 cup flaked coconut
2 eggs, beaten
1 ½ cups water
½ cup cooking oil

Preheat oven to 400°F. Grease or line muffin pan.

In large mixing bowl, combine dry ingredients, chocolate chips, and coconut. Make a well in the center.

In a small mixing bowl, beat the eggs, water, and oil. Add all at once to flour mixture and stir just until moistened. (Do not overheat, or your muffins will be tough!) Spoon batter into prepared cups, filling each three-fourths full. Bake about 18 minutes or until a toothpick inserted in the centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from pan.

YIELD: 18 muffins

Images: “Cocoa-Coco Muffins” © 2015 Boyd R. Lythgoe

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Go forth and get your chocolate fix.
Send me your pictures!