Chocolate Muffins

Chocolate Muffins
I seem to have gone chocolate mad, but I am actually looking at ways to enjoy that chocolate taste in a more healthy way. Well that is my excuses over!
These are delicious, soft and moist and apparently much healthier made with coconut oil rather than all butter. I make them with a small amount of butter, but you can use all coconut oil if you wish.

Makes 12 medium sized muffins



These are delicious, soft and moist and apparently much healthier made with coconut oil rather than all butter. I make them with a small amount of butter, but you can use all coconut oil if you wish.

Put 12 paper cases in a 12 hole muffin tin and preheat the oven to 190C/ gas mark 5.

Ingredients
180g self-raising flour
20g cocoa
40g butter
70g coconut oil, I use creamed coconut from the Asian supermarket
Sufficient milk to make up to 300ml when mixed with the butter and coconut
1 egg, beaten
2 tbsp soft brown sugar
2 tbsp clear honey

Sift the flour and cocoa together in a mixing bowl.
Put the butter and coconut oil in a microwavable jug and heat until they melt.
Top up to 300ml with milk.
Beat the egg into the milk mixture and pour into the flour.
Beat with a spatula or wooden spoon for a minute then put a tablespoon of the batter into each paper case.
Bake for 15 minutes until springy to the touch.

You can add 50g chocolate chips or dried sour cherries.
Make them into even more scrumptious delights by cutting off the top and filling with either chocolate buttercream, black cherry jam or simply black cherries pureed or my favourite Nutella. I am sure there are many other delicious fillings for these, so make up your own.