Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the vegetable oil, milk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the shredded coconut.
6. Spoon the batter into the muffin liners, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 18-20 minutes
Total time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving:
Calories: 195
Fat: 11g
Saturated Fat: 3g
Cholesterol: 32mg
Sodium: 145mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 11g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Almond milk or soy milk can be substituted for milk.
- Coconut oil can be substituted for vegetable oil.
- Sweetened shredded coconut can be substituted for unsweetened shredded coconut.
Variations:
- Add chopped nuts or chocolate chips to the batter.
- Use different types of extract, such as almond or coconut, for a different flavor.
- Top the muffins with a coconut glaze or frosting.
Tips and tricks:
- Be sure not to overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to easily and evenly distribute the batter into the muffin liners.
- Toast the shredded coconut before adding it to the batter for a deeper flavor.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the muffins for 10-15 seconds to warm them up before serving.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a sprinkle of shredded coconut.
Garnishes:
Sprinkle the muffins with additional shredded coconut or chopped nuts.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad would pair well with these muffins.
Troubleshooting advice:
- If the muffins are dry, try adding a tablespoon or two of applesauce to the batter.
- If the muffins are too moist, try reducing the amount of milk in the recipe.
Food safety advice:
Be sure to properly store the muffins to prevent any foodborne illnesses.
Food history:
Ryongjin is a district in North Korea known for its coconut production.
Flavor profiles:
These muffins have a rich chocolate flavor with a hint of coconut.
Serving suggestions:
Serve these muffins as a sweet breakfast or a dessert.
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Region: Korean