This post is now archived as it was written before I became a vegan and rebranded my blog. Comments on this post are closed, although it will remain available for viewing. You can now browse my full collection of vegan recipes.
Cake? Breakfast? Breakfast? Cake? Cake for breakfast? Who knows. But these muffins are good, and I’d eat them in the morning. ALWAYS. But then again, I’d eat cake at any time of day. These are healthy (ahem…) because they have wholemeal flour, no butter and raspberries. Let’s ignore the sugar!
Ok so these probably aren’t what you would eat every day for breakfast. But maybe on Fridays…
The butter is replaced with coconut oil to create a light coconut flavour, which isn’t overpowering to the raspberries, and leaves the muffin so delicately moist, but not greasy. A few oats on top for good measure, and anyone would believe you got these at Starbucks.
The key to the puffy tops is partly due to the amount of baking powder in the mixture (it seems like a lot but it really is the perfect amount to create a great rise on this), but it is mostly due to the consistency of the batter. I have read so many articles and blog posts about muffin batter and how it should be lumpy, not overmixed and smooth, but yet I couldn’t bring myself to spoon a lumpy batter into muffin cases. I literally made these 3 times before I got the balance of ingredients right and accepeted that when it comes to muffins, the lumpier the better. You REALLY have to fight the urge to mix. If it looks terrible and lumpy… put the spoon down. It’s done. I promise. Step away from the bowl.
The dry pieces of flour are fine. They wont be there after the batter has baked. The lumpiness simply adds even more air pockets to let the muffins become higher, rather than turning out like a flat topped cupcake. The other thing you really want to do is fill the muffin cases to the top. If you are spooning the batter directly into a muffin tray, just be sure to spray with cooking oil first, or coat with butter and a dusting of flour so the muffins come out easily at the end. Once filled, top each one with a generous sprinkling of oats.
These bake at a high temperature for the first 5 minutes, to allow them to puff up and set without the batter running. The temperature is then reduced to allow the inside to set and cook without the outside burning. The result is deliciously soft, light, fluffy muffins, with little raspberry jewels inside. The perfect breakfast or anytime of day snack!
Raspberry and Coconut Muffins
Yield: Makes 10-11 Muffins.
155g Plain White Flour
75g Wholemeal Flour
1 Tbsp + 1 Tsp Baking Powder
225g Caster Sugar
1 Tsp Salt
80g Coconut Oil (melted so in liquid form)
Oats for topping
*Must be at room temperature or will cause the coconut oil to solidify.
1. Preheat the oven to 200 degrees Celsius and line a deep muffin tray with paper liners.
2. In one bowl, combine all of the dry ingredients and mix so evenly distributed.
3. Melt the coconut oil by microwaving for 30 seconds. Leave to cool for 2 minutes then add the eggs and milk and whisk to combine thoroughly. Add the raspberries and stir in.
4. Add the dry ingredients into the wet bowl and use a fork to combine in a folding motion. Do not over combine, the mixture should still be lumpy and look under mixed. Dry streaks of flour and lumps are good! Seriously, it looks wrong but it’s so right! (See the picture above).
5. Use an ice cream scoop (or any spoon) to fill the muffin cases until they are full and sprinkle oats on the top. Bake at 200 degrees Celsius for 5 minutes, then reduce the heat of the oven to 180 degrees Celsius and bake for a further 13 minutes or until a skewer comes out clean. Leave to cool on a wire rack.