25 May 2014

OATMEAL COCONUT BREAKFAST MUFFINS

Ingredients:
300 ml piping hot water
150 grams rolled oats
100 grams softened butter
100 grams sugar
1 large egg
120 grams all purpose flour
2 teaspoons baking powder
½ teaspoon cinnamon
100 grams desiccated coconut
100 grams raisins


Mix the hot water with the rolled oats and let them sit for at least 10 minutes, to absorb the water. Take about a tablespoon of the flour and toss the raisins in it, to coat them so they don't sink to the bottom of the muffins. Sift the rest of the flour with the baking powder and cinnamon and set it aside. Beat the softened butter with the sugar until light and fluffy, then add the egg and beat until well blended. Add the flour mixture and the coconut, and briefly beat on low, then add the oats and raisins and beat on low just until combined. Grease and flour (or line with paper liners) two standard 12-cup muffin pans, evenly distribute the batter between 18 cups and bake in a preheated oven, at 180˚C (350˚F), for 20-25 minutes. © Tina Vesić

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