These muffins manage to taste like they fall into the “may as well eat a jumbo chocolate éclair” category when, in reality, they are nutritionally superior to most pastries. Cocoa powder and dark chocolate are high in antioxidants and plenty delicious without a lot of added sugar. These muffins freeze well, and make awesome lunchbox treats. Go ahead, indulge.
1 cup white flour
1/2 cup whole wheat flour
1/4 cup cocoa powder
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shredded coconut
1/2 cup coarsely chopped dark chocolate
1 egg, beaten
3/4 cup skim milk
1/4 cup canola oil
Step 1) Line a dozen standard size muffin cups with foil liners (preferable), or grease the muffin cups well. Do not use paper liners, as they will stick. Set aside.
Step 2) Combine all dry ingredients and mix well.
Step 3) Combine egg, milk, and oil in a separate bowl and mix well.
Step 4) Add wet ingredients to dry ingredients and stir until moistened. Don’t get carried away… it’s OK if the batter is a little bit lumpy!
Step 5) Fill muffin liners or muffin cups 2/3 full.
Step 6) Bake at 400 degrees for 18 minutes or until golden brown. Cool for a few minutes, and enjoy!