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Always ready berry-and-coconut muffins

By Hannah Lewry

Serves Makes 24

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

3 free-range eggs, beaten
400 g sugar
1 1⁄2 cups sunflower oil
200 g desiccated coconut
180 g rolled oats
560 g flour
4 t baking powder
4 t bicarbonate of soda
3 T honey
2 t salt
4 cups milk
100 g pecan nuts, chopped
sunflower seeds, for sprinkling
200 g frozen raspberries or blueberries

Method

Preheat the oven to 180°C. Beat the eggs, sugar and oil. In a separate bowl, combine the remaining ingredients except the sunflower seeds and berries. Fold into the egg mixture, taking care not to overmix.

Spoon into a greased 12-hole muffin pan, dotting a few berries into the batter. Sprinkle with sunflower seeds and bake for 25–30 minutes, or until golden brown and cooked through.

Keep the remaining batter in the fridge for up to 3 weeks and use as you need.

Cook's note This is my new favourite muffin recipe – great to bake quickly when the mood strikes because I’ve always got seeds and frozen berries at home.