Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 375[°]. In a mixing bowl mix flour, baking powder, salt, shredded coconut and sugar and (1/2 cup) mix till everything is uniformly mixed next toss chocolate with dry ingredients till uniformly distributed. In a separate bowl mix melted butter, milk, egg and vanilla and beat till everything is uniformly mixed. Fold wet ingredients in dry ingredients using a rubber spatula, mixing till it has only just come together (some lumps are ok). Line muffin tin using 10 liners next share batter between lined cups. Scatter each muffin with leftover shredded coconut and bake till muffins are puffed and coconut is brown, around 30 minutes. Remove from oven and leave till it is cold for 10 minutes before removing. Eat while warm.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
11.3 g per serving
22.6 % of the 50 g daily maximum · 45.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 268 kcal |
| Protein | 3.8 g |
| Carbohydrate | 26.5 g |
| of which sugars | 13.1 g |
| of which free sugars | 11.3 g |
| Fat | 17.3 g |
| of which saturates | 11.6 g |
| Fibre | 1.9 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
