According to Momma Dukes, something ain’t quite right with this recipe. She was expecting chocolate and ended up with…whatever these taste like. They sure look pretty, but they don’t exactly overwhelm the tastebuds with goodness. I did repurpose the recipe from someone who’s into homeschooling (not that there’s anything wrong with that…I’m sure her kids are kickass spellers), so this is probably her idea of what a “treat” is.
However, we shall make this a learning experience and live to fight another day. I do like the concept, so I’ll give this particular effort another shot (with a few modifications, natch). Until then…my co-workers are going to be disappointed come tomorrow.
- 1 1/2 cup all purpose flour
- 1/2 cup unsweetened cocoa
- 1/2 cup shredded coconut (I prefer sweetened because I don’t care)
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1 egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1/2 cup chocolate chips
- 1/4 – 1/2 cup shredded coconut for topping
- Preheat oven to 375 degrees and prepare your trust 3 x 4 muffin pan (liners or cooking spray…who cares, really?)
- In a large mixing bowl, whisk together flour, cocoa, coconut, sugar, and baking powder. Set aside.
- In another bowl, whisk together egg, buttermilk and oil.
- Add wet ingredients to dry and mix until just combined. Heads up, it’s going to be pretty thick.
- Mix in the chocolate chips.
- Evenly distribute the batter amongst the muffin tin and liberally top with coconut.
- Bake for 15 – 17 minutes (just keep an eye on it).
- Allow to cool for a couple of minute before moving to a wire rack.
- Use your mom as a guinea pig because this recipe was taken from Harrington Harmonies and altered to remove the author’s efforts to be healthy. Verdict? Something’s missing.