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Friday Food: Coconut Rough Muffins

Coconut rough muffinI remember eating Golden Roughs as a child. They were milk chocolate and toasted coconut, shaped into a disc. It seemed quite big then, bigger than the palm of my hand, but since I haven't seen them for years, I expect they were much smaller. The toasted coconut ever so slightly poked up through the chocolate top. They were delicious. The new May Delicious has a no-waste cupcake/muffin baking section. MrsDrWho, who once thought she didn't like coconut, actually does. As she is on school holidays, I decided to bake some Coconut Rough muffins.

Serendipitously, I had everything except the shredded coconut, which was the no-waste item, and now I have left over shredded coconut which I need to use up: coconut inception!!!!

I followed the recipe exactly, although it made 16 rather than 12 muffins. I measure out cupcakes and muffins with an old-fashioned ice-cream scoop which I think is 1/4 cup. A cupcake is a cupcake, and I prefer to make 16 smaller, instead of 12 overflowing, cakes.

I can't taste the muffins, because they are chocolate, but they smell delicious. Oh and they are so easy to make, you can make them even if you are still recovering from a never ending cold.

 

 

Coconut Rough Muffins     makes 12-16

 

  • 300g self-raising flour
  • 175g caster sugar
  • 70g shredded coconut
  • 25g cocoa, I used Dutch processed cocoa
  • pinch of salt
  • 50g dark chocolate, chopped
  • 375ml buttermilk
  • 165ml sunflower oil
  • 1 egg

For the icing/ganache:

  • 150g dark chocolate, chopped
  • 125ml thickened cream
  • extra coconut for sprinkling

 

Preheat the oven to 180*C and line one or two muffin trays with paper cases: if you have two trays you can bake all the muffins at once, swapping and turning the trays half way through the baking time to help them cook evenly.

Put the flour, sugar, coconut, cocoa, salt and the 50g of chopped chocolate into a large bowl and whisk to smooth any lumps and combine.

Dry ingredients

In another bowl or jug combine the buttermilk, oil and egg. Again, whisk till combined. Make a well in the centre of the dry ingredients and add the wet. In hindsight I should have used a larger bowl. No matter. Mix gently to combine. Some people only mix their muffins 20 times, eg, I just mix them until all the ingredients come together and no more. It is important not to over-mix muffin batter.

Add wet to dry

Scoop the mixture into the paper cases and bake for 22 minutes. They are cooked when a skewer poked into the centre comes out clean. This is a very good recipe because I set an alarm for 22 minutes on my Ipad, and they were perfectly baked in the time allowed.

And bake and cool

Leave for a few minutes in the tray and then remove to a cooling rack until they are completely cold.

Icing ganache

To make the icing, which is chocolate ganache, put the 150g of chopped chocolate into a bowl and heat the cream to almost boiling point: I use the microwave. Pour the cream over the chocolate, cover and leave for a minute and then stir until smooth. When the ganache is cold, spread over the muffins and top with a little of the shredded coconut.

Coconut rough muffins

Perfect.


Friday Food: Chocolate Scotch Eggs

Scotch creme eggsTwo words, two weeks: head cold. We shall speak of this no more.

Yesterday I saw these Easter Egg Scotch Eggs on Lorraine's Not Quite Nigella blog. Excellent, I thought, easy and fun. And they are. I did change a few tiny details: I used Butternut Snap biscuits instead of Kingstons. Butternut Snaps are an oaty Golden Syrup biscuit, rather like an ANZAC, but without the oats. I used Mini Creme Eggs. My friends are experienced chocolate eaters, but I thought a large Creme Egg might be just a tad too much, even for them. The Creme Eggs proper look so much nicer when you cut them in half, but I made my Creme Egg bed and I had to lie on it. This makes 4 large Creme Eggs or a packet of small ones, which is 10.

I bought the "value" pack of TimTams and I used 9 biscuits, or 165g. The packets vary so much now, some are 180g, some 200g. I don't think it matters.

 

Chocolate Scotch Eggs

  • 165 - 200g TimTams
  • 65g Philadelphia cream cheese, softened
  • Cadbury Creme Eggs: 4 large or 10 small
  • 4 Butternut Snap/Kingston biscuits

 

Crush timtams

Crush the TimTam biscuits in a  processor or a plastic ziplock bag.  

Add philly

Then add the softened Philly cream cheese. Blend or mix till well combined: you should see hardly any white cream cheese streaks and it should be quite fine.

Crush butternut snaps

Crush the Butternut Snap/Kingston biscuits in the same way and place in a small bowl or ziplock bag.

Eggs!!!!!

I experimented using two different amounts of the TimTam mixture when covering the eggs: 2 teaspoons and 3 teaspoons. I think 3 teaspoons is the best, and there is enough mixture to cover the small eggs this way. I scooped out the TimTam mixture into portions and then moulded it around the Creme Eggs. I tried to remember which was the pointy end, but sometimes I forgot. It doesn't seem to matter.

And rolling

Once moulded, I smoothed out the eggs rolling them between my hands and then covered them with the Butternut Snap crumbs. I found I needed to press the crumbs on firmly.

Inside and out eggs

Refrigerate till firm and then eat!! Of course keep these in an airtight container and I think they are best eaten at room temperature.

Easter egg scotch creme eggs

The eggs are resting in the Petit Four basket I sewed today. It has rabbit and chicken material and a pretty green lining.