Chocolate Muffins with Coconut Milk

I love to make muffins because it is an easy way to serve guests when they show up unexpectedly. The fastest way is to have already-made or store-bought cake mix on hand. Today, I will present a recipe using coconut milk instead of cream. Coconut milk is light in calories but delicious in taste. The chocolate inside the muffin is a surprise when one bites into it.  I think this muffin could also be presented as a dessert.

Ingredients:
12 muffin tin and paper liners 
Dried ingredients:
1 ½ cups all-purpose flour
1/2 cup cocoa powder
1 tbs baking powder
1/4 tsp salt
3 oz. semisweet chocolate
 Wet ingredients:
2 eggs
1 cup coconut milk
1/3 cup coconut oil, melted and cooled
1/2 cup brown sugar

Directions:
Preheat oven to 350°. Line the muffin tin with paper liners.

Sift together the flour, cocoa, baking powder, and salt into a large bowl. 
Break the chocolate equally into 12 pieces.
In a Vitamix® container, add all the wet ingredients and blend for 15 seconds.

Make a well in the center of the dry ingredients and pour the blended wet ingredients mixture into the center. Stir gently until just combined (do not overmix).

Spoon the batter into the paper liners until half full. Place a piece of chocolate into the center of each and then pour in the remaining batter to cover the chocolate.

Bake in the oven for 20 minutes or until a toothpick inserted in the center comes out clean.