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Choco-Coco-Muffins

A community recipe by

Not tested or verified by Nigella.com

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Introduction

After some more experiments in my kitchen with results, who found gradually more mercy in the eyes of my men, I am happy to present the recipe for my Choco-Coco-Muffins to you. They are loaded with nutritious ingredients. I hope you enjoy these muffins as much as my men do. They make a great breakfast or snack and I put them into my son's tiffin boxes. What a relief, when I can open the fridge door early morning and pull out something homemade and healthy for his tiffin box!

Ingredients

Serves: 12-22

  • 4 medium eggs
  • 500 millilitres sugar
  • 1 tablespoon vanilla essence
  • 250 millilitres unsweetened cocoa
  • 250 millilitres coconut oil
  • 113 grams desiccated coconut
  • 3 teaspoons baking soda
  • 3 teaspoons baking powder
  • 500 millilitres quick-cooking oats
  • 750 millilitres wholewheat flour
  • 375 millilitres milk
  • butter (for greasing)
  • 1 sprinkling of confectioners' sugar (for dusting)

Method

Choco-Coco-Muffins is a community recipe submitted by Kornelia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Start with greasing the muffin moulds. Then place a piece of paper lining into each mould and make sure the lining sticks properly to the sides all around.
  • Next step is switching on your oven to 190 Degrees Celsius. When making dough with baking powder, preheat the oven as the baking powder loses its power waiting around to be cooked.
  • Crack the eggs into a mixing bowl and add the vanilla essence and the sugar. Stir with a hand mixer until the ingredients are combined. Then sift the unsweetened cocoa over the mixture, add the grated coconut and the coconut oil and mix everything well.
  • Finally blend the baking powder and the baking soda with the flour and put this into the mixing bowl. Join the oats and give everything a stir, so the dough is roughly combined.
  • Distribute the dough evenly in your muffin moulds and bake the small moulds for 25 minutes, topping the baking off with 5 minutes of grill. Dust the muffins with confectioners' sugar, once they have cooled down.
  • Additional Information

    If you use big moulds you have to bake them 5 more minutes in the oven. Just be careful not to overcook them. Overcooked muffins tend to turn dry.

    Makes 22 small muffins or 12 big ones

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