We love muffins in this household, and with an array of amazing Summer fruits currently available, it makes the flavours of our muffins new and exciting!
I bought a whole heap of peaches this week, as they are cheap as chips, with the intention of stewing them. Aaron then took Brian for a walk the other night, and came home with a bucket full of blackberries, from the wild blackberry bushes that we have growing in the reserve not too far from our house, and so these muffins were born.
Elise, who is now one, is an absolute animal when it comes to eating. She will often eat more that Claire in a day, so I wanted to make these muffins suitable for her, yet still delicious for the rest of the family, so I have kept the sugar to a minimum, but added more blackberries than I might have otherwise.
The first batch of these I made with the intention of sending the to school with Mark during his first week, but they disappeared within a few days. Luckily, we still had peaches and Aaron picked some more blackberries so I could make some more and perfect the recipe. I have kept this second batch in the freezer and they freeze/defrost really well.
If blackberries weren’t readily available, fresh or frozen raspberries would work really well. The original muffins I was planning were peach and raspberry until the blackberries appeared on my kitchen bench.
Makes 15 muffins
- 1 3/4 cups wholemeal flour
- 1 cup rolled oats
- 1/2 cup shredded coconut, toasted
- 2 tsp baking powder
- 1/2 tsp bicarb soda
- 100g brown sugar
- 1/2 tsp salt
- 60g butter, melted
- 75g coconut oil, melted
- 2 eggs
- 1/2 cup natural yoghurt
- 1 1/2 tsp vanilla essence
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 cup blackberries
- 2 peaches, 1 diced, 1 sliced for on top of the muffins
- Preheat the oven to 180° and prepare muffin tin.
- Place flour, oats, baking powder, bicarb soda, brown sugar and salt into a large bowl and mix to combine.
- Melt the butter and coconut oil in the microwave or in a saucepan and allow to cool slightly.
- Place the eggs, yoghurt, vanilla, milk and lemon juice into a medium sized bowl and mix to combine.
- Add the egg mix to the dry ingredients and mix, then add the melted butter and oil and mix well.
- Gently fold in the diced peach and blackberries.
- Spoon into prepared muffin tin, top each muffin with a slice of peach, and bake for 15 minutes or until inserted skewer comes out clean.
- Remove from the oven and allow to cool slightly before removing muffins from the tin.