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Coconut and Chocolate Chip Cupcake Muffins

Makes 6 muffins

Everyone loves a cupcake muffin, especially when it’s made with chocolate chips! You can use whatever sugar or chocolate you have in the cupboard although for low carb cupcake muffins use an alternative sweetener such as xylitol and a dark chocolate with high cocoa solids.

Free from Gluten, Soya, Wheat, Dairy, Nuts
Vegetarian

Ingredients

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  1. Pre-heat the oven.
  2. Stand 6 cupcake cases in the holes of a tart or muffin tray.
  3. Measure the flour and baking powder into a bowl and stir to combine.
  4. Stir in the sugar or xylitol.
  5. Break the eggs into a mixing bowl, or kitchen blender, add oil, water and vanilla extract and mix until smooth.
  6. Add the prepared flour blend and beat until the mix thickens slightly.
  7. Stir in about half of the chocolate chips.
  8. Quickly divide the mixture between the cake cases.
  9. Sprinkle the remaining chocolate chips over the cupcake muffins.
  10. Bake for 30-35 minutes.

Equipment

Tart or muffin tray, cupcake cases and mixing bowl or kitchen blender.

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

30-35 minutes

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Ingredients

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