Himself wanted raisins in there as well, and I had a little covered pot of toasted, chopped nuts on the side that needed using before they went stale, so they went on the top.
If you have this eclectic mix of ingredients and want to try them, this is what I used.
255g plain flour
2 tsps baking powder, omit if using self raising flour
1/2 tsp bicarbonate, I didn’t have any, so used a bit of baking powder
1/2 tsp salt
45-75g cocoa powder
1 egg or 4 tbslp milk, I used the milk
Tsp vanilla essence
90ml veg oil, or 85g melted butter, I used the oil
I weighed out the flour, then took out 4 heaped tblsp and replaced them with coconut flour.
Mix in all the other dry ingredients.
Mix all the wet ingredients in a separate jug/bowl.
Put muffin cases in a 12 hole tin, or grease well. Heat the oven to 375F/200C/fan 190C/gas 6
The mix did make 12 muffins, but by the time I got the camera, Mike had hoovered up 2 of them!
This is another tweaked recipe from Susan Reimer’s ‘Muffins’. I use it to remind me of quantities to use, and for inspiration. She has lots of chocolate based ideas, including chocolate cheesecake (for each case, put half the mix in a case, put some sweetened soft cheese in, top with the other half of the mix), chocolate cherry (add some glace cherries), chocolate hazelnut (add some ground or chopped nuts to the mix), chocolate mocha ( use strong black coffee in place of the milk), chocolate orange (add a tsp zest), and double chocolate (add 85g chocolate chips)
I haven’t priced them as I have completely forgotten how much the coconut powder was
Thrifty Lesley has an associated Facebook Group. Do come over and say hello if you haven’t already joined. I’d love to see you
I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community