Chocolate Macaroon Muffins

Diane Leipper

2 cups all-purpose flour

1 Tablespoon baking powder

1 cup milk

1/2 cup sugar

1 teaspoons salt

1/3 cup vegetable oil

3 Tablespoons unsweetened cocoa powder

1 egg, slightly beaten

Macaroon filling (need to check this recipe)

1 cup flaked coconut

1/4 teaspoon almond extract

1/4 cup sweetened condensed milk

In small bowl, mix sweetened condensed milk and almond extract. Stir until moistened.

Topping

1/2 cup butter or margarine, melted

1/2 cup sugar

Preheat oven to 400 degrees. Grease bottoms of 12 muffin pan cups; set aside. In a medium bowl, mix flour. 1/2 cup sugar, cocoa powder and salt. In a small bowl, mix egg, milk, and oil. Make a well with a spoon in center of the flour mixture. Pour egg mixture into the well. Stir until flour mixture is moistened; batter will still be lumpy. Prepare Macaroon Filling. Gently spoon about half the chocolate batter into the greased muffin pan cups. Spoon about 2 teaspoons Macaroon Filling onto center of each muffin. Spoon remaining chocolate batter on top of Macaroon Filling. Bake 20 to 22 minutes or until muffins pull away from sides of cups. Immediately remove from pans. Dip top of warm muffins in melted butter or margarine, then in remaining 1/2 cup sugar. Serve warm. Makes 12 muffins.

Source: Brunch Cookery

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