Chocolate Sponge Cake Muffins recipe
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Ingredients
- 1 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 4 eggs 1 cup chocolate milk 1 cup white sugar 1 cup finely shredded coconut 1 cup quick-cooking oats ¼ cup chocolate chips, or to taste
Nutrition Info
- 254.7 caloriescarbohydrate: 40 gcholesterol: 63.7 mgfat: 8.7 gfiber: 2.7 gprotein: 5.9 gsaturatedFat: 5.9 gservingSize: -sodium: 134.1 mgsugar: 21.4 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Sponge Cake Muffins
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
Mix flour, baking powder, and baking soda together in a small bowl.
Beat eggs in a large bowl with an electric mixer on medium speed until light and frothy, about 3 minutes. Add chocolate milk, sugar, coconut, and oats, beat until thoroughly combined, about 2 minutes. Slowly add flour mixture to the bowl and beat together until no lumps remain in batter.
Scoop batter into muffin cups, filling each 2/3 of the way full. Sprinkle a few chocolate chips on top of each muffin.
Bake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from oven and allow to cool, about 25 minutes, before transferring to a serving plate.