This weekend, I knew I wanted to do some baking. The problem was, I was totally inundated with recipes – Pinterest, Instagram, Facebook, Yummly, bookmarked recipes, cook books, scraps of paper recipes taken from god knows where – I just had no idea where to start. So I thought muffins, yes that will be easy, I’ll find a quick and easy healthy-ish muffin recipe that I can use again and again with different ingredients.
Well, that turned out to be a mission and a half. To make healthy muffins, you need buckwheat flour, organic grain-fed milk from a unicorn, sugar free sugar, eggs from a mythical golden goose, and your own blood, sweat and tears.
You get the idea.
So from scanning various recipes for common ingredients, and with items I deemed easy to find for the beginner baker, I think have devised a pretty simple muffin recipe that you can use as a base for any sweet muffin flavour. Don’t have mixed berries? Use basically anything else fruity and chopped up. Go wild, have fun, don’t stress, make some magical muffins.
Coconut and Mixed Berry Muffins
- 1 cup milk
- ½ cup coconut oil (heated in microwave until liquid)
- 2 free-range eggs
- 2 cups self-raising flour
- ½ cup pure maple syrup
- 2 cups frozen mixed berries
- 1 cup shredded coconut
- 1 tsp cinnamon
- 1 tsp vanilla essence
- Preheat oven to 180 degrees C
- Grease muffin cups or line with paper muffin liners.
- In a small bowl, combine milk, eggs, vanilla essence, coconut oil, and maple syrup
- In a separate bowl, sift together flour, cinnamon, and shredded coconut
- Stir flour mixture into wet ingredients, just until combined
- Fold in frozen mixed berries
- Spoon batter into prepared muffin cups until cups are 2/3 full.
- Bake in preheated oven for 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Serve hot with a dash of greek yogurt.