Double Choc Chip & Almond Meal Muffins with Coconut & Cashew Sprinkles
3 cups plain flour
4 tsp baking powder
1 tsp ground cinnamon
2 large eggs
½ cup raw sugar
½ cup brown sugar
1 ¼ cup full cream milk
¼ cup white vinegar
¼ cup almond meal
½ cup choc chips (I used a mix of white and milk chocolate)
½ cup vegetable oil
2 tsp vanilla extract
¼ cup raw cashews
¼ cup raw shredded coconut
Pre-heat your oven to 210 degrees Celsius and prepare a 12 muffin tin with liners of your choice. I like to make my own from grease-proof paper.
Sift the plain flour, baking powder and cinnamon into a bowl and set aside.
In a jug, mix together the milk, vinegar and vanilla extract and set aside.
In a larger bowl whisk the raw and brown sugar with the egg until the mixture is pale in color. Add the milk mixture and whisk until everything is beaten well.
Add the flour, almond meal and choc chips to the wet mixture and fold in very gently using a large spoon. Do not overwork this mixture.
Spoon the batter gently into the liners and top with the cashew and coconut sprinkles.
Bake in the oven at the pre-set temperature for 4 minutes, and then turn down the oven to 170 degrees. Generally I would bake for 5 minutes to start, however the coconut can burn quite easily, so in this recipe I have reduced the time to 4 minutes, which will allow the batter to rise well.
Test the muffins after 12-15 minutes and when a skewer comes out clean, you know your muffins are ready to take out and cool.