INGREDIENTS
1 cup all purpose flour
1/2 cup wholewheat flour
1 1/2 tsp baking powder
dash of cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup brown sugar
1 cup kefir
1/4 cup coconut oil + 2 tbsp soft butter
2 large eggs
1/4 – 1/3 cup chocolate chips
1/4 cup chopped pecans (or walnuts)
PROCEDURE
1. Sift together dry ingredients (up to cocoa powder).
2. Beat oil, butter and sugar until fluffy.
3. Beat in eggs one at a time until incorporated.
4. Stir in flour alternating with the kefir until smooth without over mixing.
5. Fold in the chopped pecans and chocolate chips.
6. Fill 12-14 cupcake paper lined tins almost to the top with the prepared batter.
7. Bake for 15-18 minutes in a 180deg C (370deg F) preheated oven.
8. Cool briefly before turning out the cupcakes to a cooling rack.
9. Serve plain or dusted with powdered sugar. Delicious with pomegranate.