- 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
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.