Wednesday, 4 February 2015

Coconut and chocolate chip muffins

We watched the tennis on the telly on Sunday.  It was the grand final of the Australian Open.  Andy Murray vs Novak Djokovic.  We were following Andy Murray because he is Scottish like E.  Sylvia was curious so I let her stay up a bit and watch some of it.  As I sat watching one of the unending volleys I felt glad we weren't on the eve of Sylvia starting school.  Then I remembered more experience parents like me had been asked to bring some baking for a morning tea for the new Prep parents in the morning.

After settling Sylvia in bed I checked recipes for something portable and popular (no crazy ingredients for strangers).  The combination of chocolate and coconut has me excited lately so I chose some coconut and chocolate chip muffins.  It was a really simple recipe that I made slightly more complex by souring some milk with vinegar.  I was happy it didn't keep me from the tennis too long.  It was so tense in the beginning with so much power and athleticism to admire, despite Murray losing in the end.

In the morning I took a tub of these mini-muffins to school.  When I got there I discovered Sylvia didn't have her glasses.  Oops.  So I dropped off the muffins and headed home to find them.  They weren't in their usual place.  No.  Sylvia had left them in a house under the desk!

By the time I had taken them into her classroom and got to the morning tea, it was hard to get near the table of baked goods.  I only got to taste one of my muffins when someone passed a plate of them around.  They were very good, quite dense with the coconut and filled with enough chocolate to please.  I took home an empty tub.

Previously on Green Gourmet Giraffe:
One year ago: Buffalo cauliflower sourdough pizza with tofu blue cheese
Two years ago: Cranachan
Three years ago: MLLA Nicki's vegetarian dumplings with fried rice
Four years ago: Gang of Four meme
Five years ago: Emergency Zucchini and Rice Burgers
Six years ago: Apricot and Orange Glazed Tofu
Seven years ago: Perfect Purple Potato Bread

Coconut and chocolate chip muffins
Adapted from Best Recipes
made 45 mini muffins

3/4 scant cup milk (I used soy)
1 tsp vinegar
1 cup sugar (I used raw)
3/4 cup dark chocolate chips
2 cups self-raising flour
1/2 cups dessicated coconut
1/2 cup vegetable oil
1 egg

Line 4 sets of 12 hole mini muffin pans, Preheat oven to 200 C.

Mix the milk and vinegar.  Set aside to sour.

Mix dry ingredients.  Stir oil and egg into soured milk.  Pour wet ingredients into the dry ingredients to make quite a thick batter.

Drop spoonfuls into muffin tins - they wont rise a huge amount.  Bake for about 16 minutes (that was what suited my oven but I'd advise those with a more efficient oven to check after about 12 minutes or do as I do and turn the muffins around midway through a get a feel for how quickly they are baking).  They are ready when golden brown and smells good.  A skewer test would probably help too.  Sit for 5 to 10 minutes and then cool on a wire rack.

On the Stereo:
Tiny Tim from the Archives, Vol I (Bootleg)


  1. They look yum! These look like something my Sylvia would like- anything with choc chips!! Should be easily veganised :)

    1. Thanks Kate - I agree - it is such a stiff mixture and there is only one egg - would love to hear how you go if you do veganise it

  2. These would be a perfect way to use my dairy-free dark chocolate chips!

    1. Thanks KAri - yes they would make great little snacks and lunchbox fillers!

  3. I love the coconut-chocolate combo. It's one of my favourites!

    1. Thanks Kate when I look back at my childhood it was quite common in the foods I loved!

  4. I checked out the tennis courts back in December - wow it was pretty impressive! Mini muffins are quite enjoyable to have around - they are petite, bite size and easy to pack! I like the combination of coconut and chocolate - I can’t stand coconut or chocolate on its own!


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