As a kid, my favourite chocolate bar (well, it was more like a disc than a bar) was called Golden Rough. They were one of the smaller (and therefore cheaper) chocolates and a great size for curing any chocolate craving. Plus, anything with coconut in it always goes to the top of the list for me. Apologies if it seems I’ve been on a bit of a coconut rant lately with Coconut Cake and then Jam and Coconut Pinwheels, but it is one of my favourite ingredients. Anyway, these muffins are a tribute to the Golden Rough and feature the all time great combination of coconut and chocolate. Enjoy!
Golden Rough Muffins
Preheat oven to 200C (390F). Prepare 12 hole muffin tin by either greasing each hole or lining with a muffin case. Combine dry ingredients in a large bowl. Make a well in the centre and add liquid ingredients. Stir to combine, but don’t over mix. If the mixture is a bit dry, add a little more milk. Drop spoonfuls of mixture into the prepared pan. Bake for 10-15 minutes or until a skewer inserted into the middle comes out clean.
The Klutzy Cook Notes
In Australia Golden Rough chocolates are still available in most supermarkets and grocery stores. If you’d like to buy in bulk (that way you’ll never run short :)), click here.