Muffins are one of the easiest things to bake. Once you have a recipe, it is easily adaptable – just make sure you have roughly the same proportion of dry goods to liquid and you’ll be fine.
I don’t always manage to get my 5-a-day of fruit and veg and I know I’m not alone. So, these muffins will help you on your way. OK, they might not get you that far along the way, but they are healthier than chocolate muffin.
- 9oz plain flour
- 1oz porridge oats
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- pinch of salt
- 1 egg
- 4oz soft brown sugar
- 3fl oz vegetable oil
- 6fl oz milk
- 8fl oz tinned crushed pineapple (without too much of the juice)
- 2fl oz pineapple juice (some of that juice squeezed from the pineapple in the tin)
- 50g creamed coconut (I use one of the Patak’s sachets)
- desiccated coconut for topping
Makes 12 standard muffins.
Prepare muffin tins. Preheat oven to 375F / 190C / GM 5.
- In a large bowl, sift together the flour, baking powder, bicarb of soda and salt. Stir in the porridge oats. This will be the bowl everything ends up in, so make sure it’s big enough
- In another bowl beat the egg and stir in the sugar, oil, milk, pineapple and juice
- If the creamed coconut is solid, warm it up to loosen it enough to pour, and add to the eggy mix bowl
- Pour all of the wet mixture into the dry and stir lightly just to combine. You don’t want any dry flour left in the mixture, but really it hardly needs stirring at all or the muffins will end up more solid than you’d like.
- Fill muffin cups about 3/4 full.
- Sprinkle generously with desiccated coconut.
- Bake for about 20 minutes or until tops are lightly browned and spring back gently
I suspect you could substitute some of the milk in this recipe for malibu to make a proper grown up cocktail muffin. I think I may have to do a series of cocktail home-baked goods.
A Manhattan tray bake might be my next challenge.