Oat, Date & Coconut Muffins
| Recipe By: | Phillippa Cheifitz |
| Serves: | Makes 12 |
| Serving Suggestion: | 15- 20 minutes |
| Prep Time: | 25 minutes |
Ingredients
- 1/3 cup sunflower oil
- 40 g organic unrefined brown sugar
- 2 extra large free range eggs
- 150 g Stone-ground wholemeal flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 80 g rolled oats
- 125 g trail mix
- 40 g desiccated coconut + extra for sprinkling
- coconut flakes, for sprinkling
- 1 cup organic plain yoghurt
- 6 fresh dates, halved
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Cooking Instructions
- Preheat the oven to 190°C.
- Mix the oil and sugar together in a large bowl. Add the eggs and beat until frothy.
- In a separate bowl, mix the flour with the baking powder, bicarbonate of soda, salt, spices, oats, trail mix and desiccated coconut.
- Stir into the egg mixture. Add the yoghurt and mix until just combined, taking care not to overmix.
- Grease a muffin pan and spoon in the mixture, filling each mould a third of the way.
- Bury half a date in each filled muffin mould and sprinkle with coconut flakes.
- Bake for 15 to 20 minutes or until nicely risen and baked through. Allow to cool for a few minutes before removing from the muffin pan. Serve warm.
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