Moist, delicately sweet, coconut muffins packed with chocolate chips. I baked them as we all were craving for something sweet. Preparation took only an hour and we all really enjoyed them. They disappeared very quickly. The recipe comes form 'The Australian Women's Weekly'
Ingredients for 12 - 14 muffins:
- 375g self - rising flour
- 45g dessicated coconut + 2 tbsp to sprinkle on top
- 165g caster sugar
- 90g melted butter
- 120g sour cream
- 80 ml milk
- 2 eggs
- 100g chocolate chips
Preheat the oven to 200C. Line muffin tin with paper cases.
Melt the butter and set aside to cool down.
In a large bowl combine the flour, coconut and sugar.
In a measuring jug whisk together the sour cream, milk and eggs. Pour this wet mixture into a bowl with dry ingredients. Add the melted butter and stir everything until just combined. Then gently fold in the chocolate chips.
Spoon the batter into paper cases, about 3/4 full. Sprinkle with some coconut on top.
Bake in preheated oven for 20 - 25 minutes. Baked muffins transfer to the wire rack and let them cool down for a few minutes.
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