Do you ever have the urge to bake random ingredients together and see how it turns out?
Well that’s what I did today…
Instead of googling a recipe which contained ingredients that I didn’t have. I decided to make use of what the pantry gave me…. which turned out to be:
Here were the challenges that I was faced with…
Challenge #1- Use the Natural Bran (which impulsively I bought from woolies for no apparent reason)
Challenge #2- Make use of the Shredded Coconut because has been sitting in my pantry for a while.
Challenge #3- My father is diabetic, so I needed to use as little sugar as possible.
I came up with a lamington/ bounty inspired creation. And the result was better than expected; they came out pretty well for something I randomly threw together. However, they were a tad bit denser than what I would have preferred but I’m pretty happy with the result (I probably will add an extra egg next time).
Caution: Bake at your own Risk
… I wouldn’t recommend this recipe , but for those who are interested, here’s the recipe I came up with:
1/2 cup plain flour
1/2 cup self-raising flour
1/3 cup unsweetened cocoa powder
1 cup shredded coconut
1/2 cup natural bran
1/3 cup raw cane sugar
1/2 cup of espresso
1/3 cup coconut oil (room temperature)
Handful of raw oats (optional)
Handful of bittersweet dark chocolate chips (optional)
- Preheat your oven 180 degrees Celsius
- Sift the flours and the cocoa together. Lightly toss the shredded coconut and chocolate chip in the flour mixture.
- Beat the eggs and sugar together until thick and pale
- Fold in the dry ingredients into the egg mixture.
- Add the Bran and the Oats
- Mix in coconut oil until moist.
- Gradually add Espresso to achieve batter consistency.
- Scoop batter into greased muffin tin or muffin papers.
Optional: Sprinkle oats and shredded coconut for decoration.
- Bake for about 20 minutes or until skewer comes out clean when you poke it.
CocoChocoCoffBran Muffins……………… hm, yeah I might need to work on the name.
But they’re not half bad when I realize there’s only 1/3 a cup of sugar and no butter in it!!
And when I say they didn’t turn out ‘half bad’ what I really mean to say is… they’re not really great.
Do you guys have any tips on making these muffin a bit softer/lighter?