We wanted something a little different so made these awesome Hokey Pokey Choc Muffins and my kids LOVED them, actually my daughter was so excited she squealed lol.   I made these in a mini cupcake pan and I got around 40, which was awesome, cause I put them in the freezer and lunchbox treats are now sorted for the next two weeks.

There is NO WAY you’d be able to find an additive-free hokey pokey cupcake in the shops, the challenge is out there…  let us know if you do (but you won’t)!

I used rapadura sugar which is a whole food sugar, with a similar consistency to brown sugar.  So if you don’t have rapadura (known as Panela in the supermarket) then use brown sugar.  It gives the muffins a caramel taste which complements the hokey pokey bits so well.

For the hokey pokey, I used the additive-free hokey pokey bits from our website.

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Enjoy!
Jo x

February 20, 2018
  • 5m
  • 15m
  • 20m
  • 16

Ingredients

  • 4 tbsp. Hokey Pokey Bits - linked above
  • 90 g butter, soft
  • 1 tsp. vanilla paste or extract (recipe linked above)
  • 90 g rapadura sugar (known as panela sugar in the supermarket)
  • 2 eggs
  • 200 g self raising flour (could use spelt with 3 tsp of baking powder)
  • 4 tbsp. milk
  • 3 tbsp. cacao powder

Instructions

Thermal Cooking Method

  1. Preheat oven to 180°C and line a muffin tray with paper cases
  2. Add Hokey Pokey Bits into thermo bowl and chop roughly. Turbo for 1/2 a sec until they're broken into bits - SET ASIDE
  3. Mix all other ingredients until combined – approx 10sec/speed 4. Scrape down sides and mix rest with your spatula if need be
  4. Tip mixture into paper cases, sprinkle the top with hokey pokey bits and bake in a moderate oven for approx. 15 mins, or until a skewer comes out clean
  5. Let them cool on a wire rack and store in an air-tight container for 3 days, or in the freezer for 3 months (if they last that long!)

Traditional Cooking Method

  1. Preheat oven to 180°C and line a muffin tray with paper cases
  2. Roughly chop Hokey Pokey. You could also pop into a zip lock bag and lightly hit with a roller until they're broken into smaller bits - SET ASIDE
  3. Mix all other ingredients until combined in a large mixing bowl. Scrape down sides and mix rest with your spatula if need be until mixed through
  4. Tip mixture into paper cases, sprinkle the top with hokey pokey bits and bake in a moderate oven for approx. 15 mins, or until a skewer comes out clean
  5. Let them cool on a wire rack and store in an air-tight container for 3 days, or in the freezer for 3 months (if they last that long!)

Nutrition

  • 8