Muffins are something that I used to make all the time back in high school, when I used to bake most weekends. Muffins were the perfect addition to school and work lunches, so they would always be eaten. This meant that I could also do a little experimenting with different flavours.
This muffin recipe makes a lovely moist chocolate muffin with coconut and choc chips scatter throughout.
Preheat oven to 180C. Line a 12 1/3 cup capacity muffin tray with paper cases.
Place butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Gradually beat in eggs one at a time.
Sift over combined self-raising flour and cocoa. Stir batter with a wooden spoon until just combined. Add choc chips, coconut and milk and mix until just combined.
Spoon 2 heaped tablespoons of batter into each of the paper cases.
Bake 35 minutes, or until muffins are cooked when a skewer comes out with moist crumbs clinging. Turn out onto a wire rack to cool.