Sometimes you need an easy morning. Sometimes you need a warm muffin. Now the two aren’t mutually exclusive, especially if you have the batter prepared ahead of time. I hope you enjoy these not-too-sweet fragrant muffins as much as we did!
Coconut Berry Muffins
Makes 24 muffins
3 free-range eggs, beaten
198 g sugar (1 cup)
1 cup coconut oil
1⁄2 cup sunflower oil
216 g desiccated coconut toasted (2 cups)
180 g rolled oats (2 cups)
560 g flour (4 3/4 cups; I did it half white wheat, half all-purpose)
4 t baking powder
4 t bicarbonate of soda
3 T honey
2 t salt
4 cups milk
113 g pecan nuts, chopped (1 cup)
200 g frozen raspberries or blueberries. Note: we didn’t have berries, except for dried, so I soaked them in boiling water for about an hour before making the recipe.
toasted sunflower seeds, for sprinkling
Preheat the oven to 180°C. Beat the eggs, sugar and oil. In a separate bowl, combine the remaining ingredients except the berries. Fold into the egg mixture, taking care not to overmix. Fold in the berries.
Spoon into a greased 24-hole muffin pan. Sprinkle with sunflower seeds and bake for 25–30 minutes, or until golden brown and cooked through.
If you don’t feel like making this many muffins at once, you can keep the batter in the fridge for up to 3 weeks and use as you need. Alternately, you can bake them all off, and freeze them in Ziploc bags once cool.