Name: Chocolate-Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 300 g spelled flour 630; 2 teaspoons of baking soda; 175 g (!) Raw cane sugar; 40 g of coconut flakes; 25 g of cocoa powder; 250 ml of coconut milk; 125 ml rapeseed oil; 2 eggs, slightly whisked (it has also worked without!?!); 1 teaspoon vanilla powder (available at the health food store); 200 g FairTrade dark chocolate, chopped; 2 tablespoons powdered sugar

Description

Super juicy chocolate muffins, with or without egg. The recipe is slightly modified, the original is from “Modern Baking” by Donna Hay.

Ingredients

Scale

300 g spelled flour 630
2 teaspoons of baking soda
175 g (!) Raw cane sugar
40 g of coconut flakes
25 g of cocoa powder
250 ml of coconut milk
125 ml rapeseed oil
2 eggs, slightly whisked (it has also worked without!?!)
1 teaspoon vanilla powder (available at the health food store)
200 g FairTrade dark chocolate, chopped
2 tablespoons powdered sugar

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Instructions

Preheat the oven to 180 ° c
Lay out a muffin tray (12 wells) with paper cups
Mix the flour, baking powder, sugar, grated coconut and cocoa powder in a large bowl
Add the rest of the ingredients and just mix it
Spread the dough into the molds and bake for 20 minutes (chopstick sample)
Cool for 5 minutes in the form on a wire rack
Take the muffins out of the mold and allow to cool completely on the wire rack
Dust with powdered sugar

Notes

These chocolate-muffins are a real treat and a real choco-shock! But that qualifies them for be a member in the meal prep team, as they keep juicy a whole week long!