Hey, Cobb County Parents! It's back to school for the kiddos on Monday. Ready or not it's time for reading, writing, arithmetic and snacks! It is a long, long day for them starting from Kindergarten onward. A good morning snack can take them a long way. While there are a lot of nutrient-packed ready-made snacks available at your local grocer, there's lots of quick and easy ways to make a snack for them to enjoy.
One of my favorites is muffins. They take almost no time and I often make them to use up fruit that's about to go off, especially bananas. The following Choco-Chip Coconut recipe doesn't use any fruit but it is packed with flavor and fiber, which will make their taste buds happy and their bellies full through lunchtime.
Choco-Chip Coconut Muffins
Makes 12
Ingredients
Choco-Chip Coconut Muffins
Makes 12
Ingredients
- 1/2 cup canola oil
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup flour
- 1/2 cup buckwheat flour (sub, quick oats)
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup unsweeted shaved coconut
- Optional: 1 tablespoon cinnamon - gives the muffins a little ZING
- Preheat the oven to 375 degrees F.
- Grease a 12-muffin tin or use liners.
- In large bowl mix the flour, buckwheat flour, baking powder and sugar. Set aside. If you want to add cinnamon add it to this dry mixture now.
- In a small bowl mix the eggs, milk and oil.
- Pour the wet mixture into the flour mixture and stir by hand until it's all worked together.
- Pour in the chocolate chips and coconut and stir into the batter.
- Bake for 20-25 minutes.
- Enjoy!
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The buckwheat flour will make the batter brown. This color will remain.
Don't worry. It's delicious!
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These muffins can be frozen, too. I'd suggest freezing them for
no longer than a month so they don't get freezer burn.
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