Lunch Box Filler Part 2: Cacao Coconut Rough Muffins

Where oh where have the school holidays gone?

I could quite easily enjoy another week of no strict school routine, no ironing of uniforms, no homework, no after school running around and no preparing of school lunch boxes. But the reality is we are back this week in NSW so I thought I better get myself sorted for a lunch box filler.

I made these muffins a couple of months ago as a little experiment for Zakidlets and have made them again since as they were such a great hit. I have finally got my butt into gear to share the recipe with all of my lovely readers. I’m planning to make another batch sometime between now and Tuesday.

These little treasures are quick and easy to make, no electric mixer needed, a good old wooden spoon will have you on your way.

Cacao Muffin

You will need:

1  3/4 cups wholemeal Self Raising Flour, sifted.

1/2 cup Cacao Powder, sifted.

1/2 teaspoon Bicarbonate soda, sifted.

1/2 cup desiccated coconut

1/2 cup brown sugar

3/4 cup dark choc chips

3 eggs lightly beaten

1/3 cup olive oil

1 cup Greek yoghurt

1/3 cup milk

1.Preheat oven to 170 C (160 C Fan forced). Line a 12 hole standard muffin tin with liners. You may need an extra 1 or 2 as I ended up with 13.

2. Combine all sifted dry ingredients in large bowl, also adding coconut, sugar and choc chips, stir to combine.

dry Ingredients

3. In a large jug combine eggs, oil, yoghurt and milk ( I lightly whisk everything with a fork to combine).

wet ingredients

4. Make a well in the centre of the dry ingredients and add the wet ingredients, stir with a wooden spoon until well combined.

Combined ingredients

5. Spoon mixture into the prepared muffin tin, you want them to be about 2/3 full.

6. Bake muffins for 20-25 minutes or until firm to touch.

7. Stand 5 minutes, then pop them onto a wire rack to cool.

Cacao Muffin

Once cooled I wrap the muffins with cling wrap, place them into an airtight container then into the freezer they go, ready for me to grab when preparing the lunch boxes. Zadada loves them as an on the go morning tea snack for work.

I have to say I am loving experimenting with Cacao powder and coconut flour at the moment, especially for Zakidlets, just a bit more wholesome and healthy than standard cocoa and plain flour. Don’t get me wrong if I only have cocoa or plain flour in the house I would happily use them, any form of home baking is a sure thing in my eyes. In addition to that, I do not always have time to make lunch box fillers, some weeks store bought is my only option (a little thing called time deprivation steps in).

What lunch box fillers are you using this week? I would love to hear your idea’s.

Depending on which state you live in I hope everyone has or is having a great start to term 2.

Until then……..

Zamamabakes

 

(Visited 805 times, 1 visits today)

Where oh where have the school holidays gone?

I could quite easily enjoy another week of no strict school routine, no ironing of uniforms, no homework, no after school running around and no preparing of school lunch boxes. But the reality is we are back this week in NSW so I thought I better get myself sorted for a lunch box filler.

I made these muffins a couple of months ago as a little experiment for Zakidlets and have made them again since as they were such a great hit. I have finally got my butt into gear to share the recipe with all of my lovely readers. I’m planning to make another batch sometime between now and Tuesday.

These little treasures are quick and easy to make, no electric mixer needed, a good old wooden spoon will have you on your way.

Cacao Muffin

You will need:

1  3/4 cups wholemeal Self Raising Flour, sifted.

1/2 cup Cacao Powder, sifted.

1/2 teaspoon Bicarbonate soda, sifted.

1/2 cup desiccated coconut

1/2 cup brown sugar

3/4 cup dark choc chips

3 eggs lightly beaten

1/3 cup olive oil

1 cup Greek yoghurt

1/3 cup milk

1.Preheat oven to 170 C (160 C Fan forced). Line a 12 hole standard muffin tin with liners. You may need an extra 1 or 2 as I ended up with 13.

2. Combine all sifted dry ingredients in large bowl, also adding coconut, sugar and choc chips, stir to combine.

dry Ingredients

3. In a large jug combine eggs, oil, yoghurt and milk ( I lightly whisk everything with a fork to combine).

wet ingredients

4. Make a well in the centre of the dry ingredients and add the wet ingredients, stir with a wooden spoon until well combined.

Combined ingredients

5. Spoon mixture into the prepared muffin tin, you want them to be about 2/3 full.

6. Bake muffins for 20-25 minutes or until firm to touch.

7. Stand 5 minutes, then pop them onto a wire rack to cool.

Cacao Muffin

Once cooled I wrap the muffins with cling wrap, place them into an airtight container then into the freezer they go, ready for me to grab when preparing the lunch boxes. Zadada loves them as an on the go morning tea snack for work.

I have to say I am loving experimenting with Cacao powder and coconut flour at the moment, especially for Zakidlets, just a bit more wholesome and healthy than standard cocoa and plain flour. Don’t get me wrong if I only have cocoa or plain flour in the house I would happily use them, any form of home baking is a sure thing in my eyes. In addition to that, I do not always have time to make lunch box fillers, some weeks store bought is my only option (a little thing called time deprivation steps in).

What lunch box fillers are you using this week? I would love to hear your idea’s.

Depending on which state you live in I hope everyone has or is having a great start to term 2.

Until then……..

Zamamabakes

 

(Visited 805 times, 1 visits today)

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