Betty Crocker Double Chocolate Coconut Muffins

For the month of June Betty Crocker was having a contest with all of their Gluten Free boxed mixes.  Contestants would create and submit a Holiday, Bread, or Dessert recipe using a Betty Crocker Gluten Free boxed mix.
 

A friend of mine sent me the challenge and I decided that I would try it out!  It was a fun experience and I actually ended up submitting 2 recipes.  The first recipe was my Chicken Dumpling Soup, but then I realized it may not fall under one of the contest categories and so I decided to submit the second.  The second and final one is a modified version of my Double Chocolate Coconut Muffins.  I used the Betty Crocker Gluten Free Brownie Mix and made it as written below.  It really is a wonderful duplication of my original recipe, though you not only reduce the time it takes to make the muffins, but a minimal amount of nutritional value too.  But it is worth the switch, in a pinch you can whip these up rather quickly and they are beyond DELICIOUS! The boxed mix just adds to the awesomeness of these muffins. 

The Contest closed last night and now the Betty Crocker Chefs will be making and judging them all summer long.  They will find 10 finalists before they will release the results to the public to test and vote for a winner!  It will be very exciting and interesting to see how the recipe fares!  Wish me luck!!

Streusel Topping

2 TBSP Tapioca Starch

2 TBSP Favorite Chocolate Milk Powder

1/4 cup Brown Sugar (not packed)

1/4 cup Pecans, chopped

1/2 cup Coconut

2 TBSP Melted Butter or Coconut Oil

Mix all dry ingredients in a bowl, add melted butter, mix until coated evenly, then set aside. Be sure to do this step first, so it is ready to use once you have your dough made.

 

Muffins

1 Box Betty Crocker Gluten Free Brownie Mix

1 - 1.4 oz Box Jell-o Brand Chocolate Sugar and Fat free pudding mix

2 TBSP Flax, freshly ground (measure before grinding)

1/2 cup Chopped Pecans

1/3 cup Shredded Coconut

1 1/4 tsp Baking Powder

1 tsp Baking Soda

* * * * 

2/3 cup Rice Milk

1/3 cup Butter

1/3 cup Pumpkin Puree (canned or homemade pumpkin)

2 Eggs

1) Place all dry ingredients (1st list) in a medium bowl and mix well

2) Place all wet ingredients (2nd list) in a small baking bowl and mix well

3) Make a well in the dry ingredients and pour the wet ingredients into it.

4) Mix sufficiently to just combine the wet and dry ingredients.  Be careful not to over mix.

5) Spray muffin pans with non-stick spray and fill just below the rim.

6) Top generously with Streusel topping. Using the back of a spoon, lightly press the streusel into the muffins.

7) Bake in oven preheated to 350 for 26-30 minutes or until a toothpick inserted in bread comes out nearly clean. When checking with a toothpick, be sure the toothpick is inserted into bread and not chocolate chips.

8) Enjoy!!

Makes about 11.