Always ready berry and coconut muffins recipe | TASTE
These berry and coconut muffins are easy to make with a 3 week lasting batter. With a touch of honey and seeds, they offer a delicious blend of flavours and textures.
Ingredients
- 3 free-range eggs, beaten
- 400 g sugar
- 1 1⁄2 cups sunflower oil
- 200 g desiccated coconut
- 180 g rolled oats
- 560 g flour
- 4 t baking powder
- 4 t bicarbonate of soda
- 3 T honey
- 2 t salt
- 4 cups milk
- 100 g pecan nuts, chopped
- sunflower seeds, for sprinkling
- 200 g frozen raspberries or blueberries
More Like This
Blueberry coconut muffins - Delightful any-time snacks
thesouthafrican.com
Coconut Flour Muffins | Recipe Cart | Recipe Cart
getrecipecart.com
Coconut Flour Muffins Recipe With Banana And Raspberry | olivemagazine
olivemagazine.com
Coconut and fruit muffins - Vivaï
vivai.ca
Delicious Blueberry Muffin – Gardens of Wendiland
wendiland.com
Blueberry banana and coconut muffins - Multix
multix.com.au
Blueberry and Coconut Muffins | The Neff Kitchen
theneffkitchen.com.au
Blueberry Muffins (made with freeze-dried blueberries!)
wildlyorganic.com