I came up with this muffin recipe when I was raiding my pantry and couldn’t find enough plain flour and then minutes later, found I’d run out of butter as well. Meanwhile, I had just been to the supermarket! This is a continual issue for me, I really need to write proper shopping lists, although that isn’t foolproof either. I often leave them on the kitchen bench, I digress! Anyway, all was not lost as these muffins are what eventuated and they are super delicious and quick. The addition of the coconut oil makes them especially morish. Great things can happen when your pantry is empty and you have the memory of a sieve!
Ingredients: Makes 12
170 g plain flour
30 g unsweetened shredded coconut
1/2 teaspoon bicarb soda
2 teaspoons baking powder
80 g sugar
80 g extra virgin coconut oil
100 ml plain unsweetened yoghurt
100ml lite milk
1 large egg
1 teaspoon vanilla paste or extract
200g blueberries ( I used frozen)
Preheat oven to 200 C and line a 12 hole muffin pan with paper cases.
Grab two medium mixing bowls. Sift your plain flour, bicarb soda and baking powder into one of the bowls. Add in the shredded coconut and stir through.
In your second bowl, add the sugar, egg, vanilla, softened coconut oil, yoghurt, milk and whisk with a fork until combined. You might have to mash up the coconut oil a little to combine it thoroughly.
Pour the wet ingredients into the dry and stir to combine. Try not to over stir as it can make the muffins more rubbery. If it is a little dry you can add a few more drops of milk. Fold in the blueberries and then spoon your mixture into the muffin cases. Pop into your preheated oven and bake for 20min.
Enjoy still warm from the oven with a hot cup of tea or coffee x