- 20 min
- 25-28 min
- 1 cup (150g) plain flour
- 1 cup (150g) plain wholemeal flour
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 1 cup (185g) raw caster sugar
- 2⁄3 cup (50g) shredded coconut
- 300g frozen mixed berries
- 3⁄4 cup (185ml) buttermilk
- 1⁄3 cup (80ml) light olive oil, safflower or sunflower oil
- 2 eggs, at room temperature
- 1 1⁄2 tsp Natural Organic Vanilla Essence-Extract
Preheat oven to 190°C (170°C fan-forced). Line 12 x 80ml (1⁄3 cup) muffin tray holes with muffin paper cases.
Sift together both flours, baking powder and cinnamon into a large mixing bowl, returning any husks to the bowl. Stir in the sugar and coconut. Gently stir in berries. Make a well in the centre.
Use a fork to whisk together buttermilk, oil, eggs and vanilla in a bowl. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)
Spoon mixture into the paper cases, dividing evenly. Bake for 25-28 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for 3 minutes in the tin, then turn out onto a wire rack. Serve warm or at room
- You can replace the raw caster sugar with 220g (1 cup, firmly packed) brown sugar if you like.
- There’s no need to thaw the frozen berries before using them in this recipe.
- These muffins are best eaten the day they are baked, however they do freeze well – wrap individually in plastic wrap and then seal in a plastic bag or airtight container. Freeze for up to 3 months. Thaw at room temperature.
Thanks to Anneka Manning from BakeClub for the recipe and image.