One thing I love is simple baking and these soft and fluffy muffins are the perfect example of that. Made with mini chocolate chips and finely shredded coconut, these scrumptious muffins are perfect for breakfast if you’re looking to nibble on something with your morning coffee, or if you’re looking for an evening snack to enjoy with a cup of tea.
Ingredients make 8 muffins
2 large eggs -room temperature
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
1/2 cup 3.25% milk -room temperature
2 tbsp lukewarm water
1 1/3 cups flour
2 tsp baking powder
1/3 cups mini chocolate chips
1/2 cup finely shredded coconut
Directions
- Line a muffin tin with paper liners or lightly butter and dust with flour.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the milk and water
- Put the flour and the baking powder into a sifter.
- Gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over mix.
- Fold in the chocolate chips and coconut. Don’t over mix.
- Pre-heat the oven to 350 degrees F.
- Fill the muffin tin with batter, leaving some space at the top.
- Bake for 20-22 minutes or until you can pierce the middle of a muffin with a toothpick and it comes out clean.
- Remove the muffins from the tins and let them cool on a wire rack.
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