Another week, another muffin recipe. I find muffins to be really easy and convenient to make, both for adults and for kids. I can freeze half the batch so we don’t feel like we are eating muffins double time to prevent them going off, the kids LOVE them, and they are really easy for Aaron and I to take to work.
When cooking with the kids, the key is to give them tasks and keep them focussed, otherwise ingredients get thrown on the floor and the kitchen becomes a bombsight. Because muffins require the preparation of patty pans, this takes a good 4-5 minutes and they like to count them and categorise the colours and most importantly, they feel useful. So, if cooking with kids, give them tasks.
These muffins are a great one for kids as the majority of the sweetness comes from the orange juice and the berries themselves, which means very little added sugar is required.
They will keep in an airtight container at room temperature for 4-5 days, a little longer if in the fridge and obviously, much longer if in the freezer. You could freeze the whole batch and put them into kids lunch boxes straight out of the freezer and they will be defrosted and fresh by morning tea time.
Makes 15 muffins
- 2 cups wholemeal flour
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 1/2 cup shredded coconut, toasted
- 1/2 cup milk
- 2 eggs
- 90g butter, melted
- Juice and zest of 1 orange
- 200g mixed berries (fresh or frozen)
- 2 tbs maple syrup
- 1 tsp vanilla essence
- Shredded coconut to top muffins
- Preheat the oven to 200°C and prepare muffin tray.
- To toast coconut, heat a small frypan over medium heat, add coconut and cook for 1-2 minutes, stirring, until golden.
- Place flour, baking powder, bicarb soda, coconut and zest into a large bowl and mix with a wooden spoon to combine.
- Place eggs, milk, orange juice, vanilla and maple syrup into a small bowl and lightly beat to break up the egg yolks. Add melted butter and mix to combine.
- Make a well in the centre of the dry ingredients and pour in wet mix. Stir gently to combine.
- Add berries and stir gently until just combined.
- Place 1/4-1/3 cup of mixture into each patty pan, filling to ~3/4 full. Sprinkle with extra coconut.
- Bake for ~15-20 minutes or until muffins bounce back when pressed on top.