Raisin muffin with coconut

This batch of 6 muffins is a quick bake in between breaks. There is nothing back breaking about this except the washing up after that. The raisins took a couple of hours to soak for  boozed-plumpness. Other than the waiting, the coconut loaded muffins are a breeze to make.

Makes 6 medium muffins, about 100g each

Ingredients:

Dry part:

½ cup raisins, soaked in rum and drained

2 Tbsp coconut flakes (thin type)

1 cup wholemeal flour

¾ cup instant oats

1 cup chopped walnuts, toasted preferred

3 tsp baking powder

Pinch of salt

Wet part:

1 egg

½ cup coconut sugar

1 cup Greek yogurt

1/3 cup low fat milk

2 tsp vanilla extract

¼ cup coconut butter (liquid form)

Method:

Let’s prep the dry components!

Toss raisins in a teaspoon of flour. Retrieve raisins, discard excess flour.

Combine raisins, coconut flakes, wholemeal flour, oats, walnuts, baking powder and salt.

Mix. Set aside.

Next up! The wet component:

In a mixer, combine egg,sugar, yogurt, milk, vanilla extract and liquid coconut butter.

Use a paddle and mix until combined.

Add the dry mix that was prepped as instructed above.

Combine until mixed.

Lay out a baking tray.

Spoon the muffin dough into the muffin cups, ¾ full.

Bake in a preheated oven, at 180C for 28-30mins.

Test with a skewer for doneness.

Cool completely.

To keep, chill in an airtight container, for 2 days max.