Ingredients:
2 eggs
1/4 cup vegetable oil
1 cup milk
3/4 cup granulated white sugar
2 tsp vanilla extract
1 1/3 cup all-purpose flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup shredded sweetened coconut, plus another 1/4 cup for topping
Directions:
Preheat oven to 375 degrees (F). In a large mixing bowl, add the eggs, oil, milk, sugar and vanilla, and beat until smooth. In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, nutmeg, salt and 1/2 cup of the shredded coconut. Gradually add the dry mixture to the wet mixture, beating well between additions. Pour the batter into a muffin pan lined with paper muffin cups to about 1/4 inch from the top of the paper. Sprinkle the remaining 1/4 cup of coconut on top of the muffin batter. Bake for 20-22 minutes (mine took 18) until a toothpick inserted in the center of one of the muffins comes out clean. (Made 18 muffins for me.)
Notes:
I was in a muffin mood the other night and wanted to try something new, so I turned to my Muffins and Quick Breads board on pinterest for inspiration. I found this recipe that I had pinned a while ago, and since I had recently bought some coconut, I had everything on hand to give it a whirl. They smelled amazing as they were cooking, but my first bite was a little disappointing - didn't really taste like chocolate to me. They weren't bad, but just not what I was expecting. Some muffins are best right out of the oven, but I think these definitely get better with age. They've made a perfect quick breakfast the past couple of mornings, and they really are quite tasty.
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