There 's a little ball of almond-perfumed coconut tucked inside each of these muffins that are subtley flavored with chocolate and cinnamon.
INGREDIENTS (for 8 servings):
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1/4 cup instant powdered milk
- 2 tablespoons hot water
- 1 teaspoon butter
- 1/4 teaspoon almond extract
- 1 cup flaked coconut
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
In large bowl, whisk together flour, sugar, cocoa, baking powder, salt, and cinnamon. In a small bowl, beat egg slightly. Stir in milk and oil. Make a well in the center of the flour mixture. Pour the egg mixture into the well, and stir to moisten. Pour batter into prepared muffin cups until 3/4 full.
In a small bowl, mix milk powder with hot water. Stir vigorously to blend well. Mix in butter and almond flavoring. Stir in coconut. Form into as many balls as muffins. Push into top center of each muffin.
Bake in preheated oven for 20 to 25 minutes.