I LOVE A SUNBURNT AUTHOR (a.k.a. Bronz Blog)

Tuesday, September 19, 2006

Chocolate Cherry and Coconut Muffins

Several of you suggested recipes as an addition to my blog, and since a reader recently requested the recipe of the muffins Vanessa baked in The Bought-And-Paid-For Wife, I thought that would be the place to start. Oh, and there is a batch cooling in my kitchen today. I just had one with coffee. Mmmm. Good. With the help of friends I've translated the Australian terms into something I hope everyone can understand. I've included pictures of the cherries and the coconut because they were the problematic ingredients.

CHOCOLATE, CHERRY, COCONUT MUFFINS

1 cup self-raising (self-rising) flour
1/2 cup plain (white) flour
1/2 tsp bicarbonate (baking) soda
1 cup caster (granulated) sugar
1/2 cup desiccated (flaked?) coconut
1/2 cup coarsely chopped red glace (candied?) cherries
1/2 cup dark chocolate chips
1 egg, lightly beaten
2 TBS butter, melted
1/2 cup milk
1/3 cup boiling water

Preheat over to moderately hot. Grease 12 x 1/3 cup muffin pan. Sift flours, cocoa and soda into a large bowl; gently stir in remaining ingredients until mixed. Don't beat or over-mix. Spoon into prepared pan. Bake in moderately hot over about 20 minutes.

posted by Bronwyn Jameson @ 8:45 AM

Comments:

Mmm... That looks so good! I have to convert those cups into deciliters, though.

posted by

Minna : 10:18 PM

Great recipe. Sounds yummy. I will try this one. Thank you for sharing.

posted by

CrystalG : 10:51 PM

Looks very delicious. I will definately be trying this chocolate recipe out!

posted by

Call Cruncher : 12:36 AM

Your muffins look yummy Bron.I love chocolate muffins and will definitely try this recipe instead of buying just chocolate muffins at Costco.[it's a huge warehouse store that sells bulk items]

posted by

Dena : 2:18 AM

Mmm...sound devine!

posted by

Heather : 8:17 AM

Oh yummy, will have to try these this week!

posted by

Lis : 12:43 PM

Oh, question, about what temperature do you recommend as moderately hot?

posted by

Lis : 12:45 PM

Lis, I have a fan-forced and I reckon 350 is too hot and set it a couple of clicks under -- maybe 320?

posted by

Bronwyn Jameson : 11:33 PM

Thanks Bron, I'll try that :) Just wanted to make sure. Ended up over baking some fish this week so thought it best not to mess up again, and with chocolate yet! :D

posted by

Lis : 9:23 AM

Deciliters, Minna? I'm off to check out what those babies are...

posted by

Bronwyn Jameson : 10:20 AM

Dena, home made ones are the best...although I, too, succumb to store bought. Often. Although I do love the whole baking ritual amnd process (a bit like Vanessa, actually.)

posted by

Bronwyn Jameson : 10:21 AM

Good luck, Lis.

posted by

Bronwyn Jameson : 10:22 AM

Yep. Deciliters instead of cups and Celsius instead of Fahrenheit.

posted by

Minna : 8:38 PM

Oh, yummy in my tummy; I love coconut and cherries and , without saying, chocolate.

posted by

robynl : 9:59 AM

Hmm, the deciliters have me stumped ... unless they're the same as our millilitres? We also measure temperature in degrees Celcius and I would cook the muffins at around 170.

Hi Robyn. These are very yummy in my tummy.

Bron

posted by

Bronwyn Jameson : 10:46 AM

According to this table I have 1 deciliter is 100 millilitres. We use millilitres too, but you don't see those very often, unless you use recipes that are mainly used by professional food makers who want the measures to be very precise, like cooks and bakers and such. I should know... I studied that stuff for a year.

posted by

Minna : 4:26 PM