Low-Fat, Choco-Coco-Fruity Muffins

I had this stomach virus-thing recently. Neither I nor you, dear reader, want me to go into detail. All I will state is that my diet was limited. As I was unable to eat sweets and eat fruit, all I wanted was sweets and fruits.

It's Easter today. I want chocolate & cake & everything that's bad for me. This morning, I made something that satisfied the elements of my desires, yet still adhered to the elements of my diet: Choco-coco-fruity muffins.

Choco-Coco-Fruity Muffins
2 Tbsp ground flax seed
3 Tbps shredded coconut
3 Tbps butter
1/4 cup brown sugar
1 egg
1 1/4 cup flour
1 1/4 tsp baking powder
1/4 cup cocoa powder
1/4 cup hot water
1/4 cup milk
1 cup fresh fruit (blueberries & chopped stawberries)

Mix flax seed, coconut, butter & sugar. Blend together. Beat in egg. Mix flour and baking powder. In a separate bowl, mix together cocoa powder, hot water and milk. Add flour and cocoa mixture, slowly & one by one to the butter-egg mix. Add fresh fruit. Divide among 10 muffin forms. Bake at 180° for 12-15 minutes.

The flax and coconut add extra fiber, and the coconut adds extra fat so the butter can be reduced. The sugar is reduced by adding fresh fruit and yet the muffins are still moist because they have the very wet cocoa mixture in them. If they're not sweet enough, cover them in frosting. I have a jar of frosting in my office and I wish I had brought it home this weekend. But even without the frosting, the muffins are a nice, light snack. Enjoy!