Search This Blog

Wednesday, October 30, 2019

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


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)

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.

No comments:

Post a Comment