Directions
- Preheat oven to 180°C
In a bowl combine the muffin mix, icing, baking powder, coconut and the chopped chocolate.
- In a seperate bowl combine the milk, egg, melted butter and coconut essence, then add to dry mixture
Combine well into a batter, then pop in the fridge for 10 mins to set.
Line a flat baking tray with baking paper. (Tip - you can spray the tray a little, as this helps the paper stick to it) then spray the baking paper with oil this is what helps the bottom of the muffin top to go chewy.
Remove batter from the fridge and spoon the mixture evenly onto the tray. We got 6 portions out of this mix.
Bake for 10 mins or until golden then remove from tray and place on a rack to cool.
Store in sealed container in the fridge for 3 days or freeze 3 months. Note - the edges will get chewy as they cool. :D
Recipe Note
Note
This batter needs to sit in the fridge for 10mins before spooning onto the tray for baking.
Don't like chocolate? Swap the chocolate for blueberries. :)
We use unsweetened almond milk in our baking.
Nutrition
Serving Size
51
Calories 196,
Protein
6.6 grams,
Fat
16 grams,
Saturated Fat
9 grams,
Carbs
3.2 grams,
Sugar
1.8 grams,
Sodium
206 milligrams
