Ingredients
Raw sugar
- 100 grams raw sugar
- 90 grams coconut oil
- 1 egg
- 250 grams Milk
- 250 grams plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon Bi-carb soda
- 2 tablespoons Raw Cacao
- 1 teaspoon Vanilla Bean Paste
- 150 grams dark chocolate chips, Plus extra for sprinkling
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180C/160C Fan-forced
2. Line 12 hole muffin/cupcake tray with muffin/cupcake cases
3. Mill sugar 3 secs/speed 9 and set aside
4. Put all the liquid ingredients into the TM bowl. Mix for 10 secs/speed 5.
5. Add the flour, baking powder, baking soda, raw cacao, sugar, and the chocolate chips into TM bowl. Mix for 5 secs/speed 4/reverse using the spatula to mix. Remember to not over mix.
5. Use an ice cream scoop to spoon the mixture into the prepared muffin cases. Sprinkle with some extra chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy
This recipe is based on Nigella's Chocolate Chip Muffins from The Annoyed Thyroids page. I have reduced the amount of sugar used in the total recipe and type of oil. They have a delicious coconut taste as a result and I find are still sweet and rich enough.
//www.theannoyedthyroid.com/2013/09/14/nigellas-chocolate-chip-muffins-in-the-thermomix/
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
These were simple to make and a healthier choice for my family.
Texture was moist. Delicious. Thanks for sharing this!
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