A lovely way to have tea with friends. You will get a lot of compliments on this recipe.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
In large bowl, whisk together flour, sugar, cocoa, baking powder, salt, and cinnamon. In a small bowl, beat egg slightly. Stir in milk and oil. Make a well in the center of the flour mixture. Pour the egg mixture into the well, and stir to moisten. Pour batter into prepared muffin cups until 3/4 full.
In a small bowl, mix milk powder with hot water. Stir vigorously to blend well. Mix in butter and almond flavoring. Stir in coconut. Form into as many balls as muffins. Push into top center of each muffin.
Bake in preheated oven for 20 to 25 minutes.
Per Serving: 354 calories; protein 6.6g; carbohydrates 52g; fat 14.2g; cholesterol 27.4mg; sodium 392.4mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.