Ingredients
560g flour
3 beaten eggs
400g sugar
1 1⁄2 cups sunflower oil
200 g desiccated coconut
180 g rolled oats
4t baking powder
4t bicarbonate of soda
3T honey
2t salt
4 cups milk
200g frozen or fresh berries
Method
Preheat the oven to 180°C. Beat the eggs, sugar, and oil. In a separate bowl, combine the remaining ingredients except for the berries. Fold into the egg mixture, taking care not to overmix.
Spoon into a greased muffin pan, dotting a few berries into the batter.
400g sugar
1 1⁄2 cups sunflower oil
200 g desiccated coconut
180 g rolled oats
4t baking powder
4t bicarbonate of soda
3T honey
2t salt
4 cups milk
200g frozen or fresh berries
Method
Preheat the oven to 180°C. Beat the eggs, sugar, and oil. In a separate bowl, combine the remaining ingredients except for the berries. Fold into the egg mixture, taking care not to overmix.
Spoon into a greased muffin pan, dotting a few berries into the batter.
Bake for 25–30 minutes, or until golden brown and cooked through.
Keep the remaining batter in the fridge for up to 3 weeks and use as you need.
Keep the remaining batter in the fridge for up to 3 weeks and use as you need.
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