Ingredients
Method
- 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
Ingredients
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.
Hi,
The berry & coconut muffins – I baked them today. I used 300g sugar io 400g and 150g pecans. I still found the muffins too sweet. Otherwise the muffins turned out tasty. I also found the mixture a bit loose but it baked well.
I always reduce sugar from recipes while baking. I don’t understand why it is necessary to use so much sugar when there are so many diabetics and when sugar is bad for you.
Irene Nair
0824306373
I can’t eat coconut so what can I use to replace?