6 August 2015

Wholemeal Chocolate Chocolate Chip Muffins

In my search for a good muffin recipe, I came across this one, which seemed very appealing as it had wholemeal flour and coconut oil in it. How wrong I was...


Makes 12
245 g wholemeal flour
65 g caster sugar
25 g cocoa powder
½ tsp sea salt
½ tsp baking powder
60 g melted coconut oil
1.6 dl semi-skimmed milk
1 large egg
0.6 dl chocolate chips


  1. Pre-heat the oven to 200 °C and line a muffin tin with paper cases.
  2. Stir together the dry ingredients in a bowl.
  3. Mix in coconut oil, milk and egg.
  4. Fold in the chocolate chips
  5. Divide up the mixture between the cases and bake for about 20 minutes.

What I got was a very stiff batter, so I used an ice cream scoop to distribute among the paper cases. This was great I thought, no dribbling or fiddling with piping bags and such. And baking worked pretty well, they achieved a very nice domed shape, another plus point for this recipe.

But then we tried them and the taste was horrible. I imagine it would taste like this if I'd used sawdust and wood chippings instead of wholemeal flour. The texture was fairly unpleasant too, they were very heavy, which is no wonder with only wholemeal and a tiny amount of baking powder.

Possibly it might work OK as a loaf, where the slices can be eaten with butter and jam, though I'm not sure it would hold together, there's no kneading to develop a gluten structure.

Lundulph obligingly ate his and half of mine, as I decided not to force it down. Lundulph's parents and his brother and partner and a neighbour also kindly agreed to try them, all of us with the same verdict - these were no good at all. And I don't think these are worth experimenting with either, there's too much that's wrong with them. Still, a useful experience.

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