Chocolate coconut muffins

I've written before about the muffins I make, so I figured I'd explain about how I ended up making chocolate coconut muffins.
See, I was going to make my normal double choc muffins, until I realised that I didn't have enough vegetable oil, and I had no chocolate chips. I did, however, have butter. And coconut. So here it is.

2 cups self raising flour (or plain flour and a tablespoon of bicarbonate soda)
1/2 cup cocoa
1 cup sugar
1 cup desiccated coconut

1/2 cup melted butter
1 cup milk
1 egg.

1. Combine all dry ingredients
2. Stir in the melted butter
3. Combine egg and milk, then stir through the flour mixture

Measure out into muffin cases (I usually use cup cake cases and a cupcake tin) and bake in moderate (180C/350F) oven for 25 minutes until just cooked.

Cool in the tin.

I have no idea how long these are meant to last. I made a batch yesterday, and there are only 5 left tonight.

Muffins! Fruit muffins!

I've been looking at ways to get the kids to eat more fruit, so when I found a simple fruit muffin recipe, I figured I'd give it a go.
I found the recipe too dry, so I've ended up adding in an extra 1/2 cup milk, and I really do think they benefit from a spice and/or herb.

• 2 1/2 cups self raising flour
• 1 cup caster sugar
• 1 teaspoon baking soda
• 1/2 cup vegetable oil (I use canola)
• 1 cup milk
• 1 egg
• 1 cup fruit

Mix the dry ingredients together in a large bowl, leaving a well in the middle.

Mix the wet ingredients in a small bowl. 

Combine the wet and dry ingredients until only just mixed.

Fold the fruit in.

Cook in preheated moderate (180C/350F) oven in muffin trays for 20 minutes, or until a skewer comes out clean.

If you want chocolate muffins, use 1/2 cup cocoa in place of 1/2 cup of self raising flour, and the fruit for choc chips.