My oldest daughter Emily has a favourite muffin which is a fruit explosion muffin from Tim Horton's here in Canada and I thought I would like to make one myself for her that doesn't contain refined sugar. I don't know what made me think of adding chocolate to the center but they were a hit and she loves them. We went to the farmers market this morning and I bought strawberries for the kids as I still can't have strawberries due to my food sensitivity to them, I had to try these muffins though and they are delicious. I have taken a picture of the icing tip I use and the icing decorator by Wilton that I use for my icing and inserting the chocolate for this muffin. If you don't have this icing tip you can make a small hole in the middle of the muffin with a metal skewer or something similar and use a small spoon to drizzle the chocolate into the hole.
For the muffins
2 eggs
1 tsp of vanilla extract
1/2 cup of honey
1/4 cup of palm shortening, melted
1 1/2 cups of almond flour
1 tablespoon of coconut flour
1/2 tsp of baking soda
1 cup of diced strawberries ( small pieces )
1 tbsp of cold filtered water
For chocolate center
1/2 cup of chocolate chips ( enjoy life brand )
1 tsp of coconut oil
Preheat oven to 350'. Beat the eggs in a stand up mixer and add the vanilla, honey and palm shortening and mix well. Add the almond flour and mix well. Add the coconut flour and baking soda and mix well. Blend in the strawberries and 1 tbsp of cold filtered water. Mix well. Spoon the mixture into the muffin tray evenly. Bake for 25 minutes or until golden brown on top and the knife comes out clean. My muffins needed the full time to cook, but depends on your oven. When they are cooked take them out of the oven and let cool. Melt the chocolate chips and coconut oil in a heatproof bowl over a sauce pan filled a quarter of the way with water. Bring the water to a simmer, but do not let the water boil. Stir the chocolate while it melts. Once it has melted, set aside. Have your icing decorator ready with the icing tip shown above. Pour or spoon the chocolate into the decorator. With mine I didn't pour the chocolate in from the top I pulled back the inside and let the chocolate pour in closer to where the tip is. Push your lever to pump the chocolate to the tip and insert in the muffin, careful not to go all the way through and push a little amount of chocolate in the muffin. Do this for each one. Enjoy eating them.
For the muffins
2 eggs
1 tsp of vanilla extract
1/2 cup of honey
1/4 cup of palm shortening, melted
1 1/2 cups of almond flour
1 tablespoon of coconut flour
1/2 tsp of baking soda
1 cup of diced strawberries ( small pieces )
1 tbsp of cold filtered water
For chocolate center
1/2 cup of chocolate chips ( enjoy life brand )
1 tsp of coconut oil
Preheat oven to 350'. Beat the eggs in a stand up mixer and add the vanilla, honey and palm shortening and mix well. Add the almond flour and mix well. Add the coconut flour and baking soda and mix well. Blend in the strawberries and 1 tbsp of cold filtered water. Mix well. Spoon the mixture into the muffin tray evenly. Bake for 25 minutes or until golden brown on top and the knife comes out clean. My muffins needed the full time to cook, but depends on your oven. When they are cooked take them out of the oven and let cool. Melt the chocolate chips and coconut oil in a heatproof bowl over a sauce pan filled a quarter of the way with water. Bring the water to a simmer, but do not let the water boil. Stir the chocolate while it melts. Once it has melted, set aside. Have your icing decorator ready with the icing tip shown above. Pour or spoon the chocolate into the decorator. With mine I didn't pour the chocolate in from the top I pulled back the inside and let the chocolate pour in closer to where the tip is. Push your lever to pump the chocolate to the tip and insert in the muffin, careful not to go all the way through and push a little amount of chocolate in the muffin. Do this for each one. Enjoy eating them.