Chocolate Pudding and Coconut Muffin

If there is something as a ‘leftover muffin’ competition, probably this one qualifies! This might sound bad – but don’t worry, I only used perfectly muffin friendly ingredients🙂

Ingredients (for 6 decent sized muffins, double the ingredients for a whole tray):

60g butter (or half cube RAMA margarine is what I use)
60g sugar (I’ve radically decreased it this time as I didn’t have sugar at home – used about 2 tbsp honey instead – it was sweet enough!)
1 egg
125g flour
1/2 pack baking powder
50ml milk (or a bit more, if you find the batter too dense)

1 small cup chocolate-hazelnut pudding (I used Danette – leftover as my Mr opened it and didn’t like the hazelnut taste…)
1 small banana (had to use it up!)
3-4 tbsp hredded coconut

Wafer crumbs (‘leftover’ crumbles from the box of Viennese ice cream wafers) to decorate.

Preparation:

1. Mix the soft or melted butter, honey, eggs and milk
2. Mix the flour and baking powder, add it to the egg batter and mix until smooth
3. Add the pudding, coconut and mashed banana, mix it in
4. Pre-heat the oven to 180 degrees C
5. Fill the holes of the muffin tray with the batter, sprinkle with the wafer-crumbs and place the tray in the oven
6. Bake them for around 30-35 minutes or until golden.

Enjoy with a cup of your favourite drink🙂

Comments
2 Responses to “Chocolate Pudding and Coconut Muffin”
  1. Well it looks pretty good to me!

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