Perfect for school lunches, playdates and afternoon tea with your feet up!
A recipe from the Healthy, Happy Mums cookbook.
1 cup frozen blueberries
¾ cup dessicated coconut
¼ cup LSA mix ( you will find in the health section of supermarkets )
1 pear grated
1 cup low fat vanilla yogurt
2 cups wholemeal flour
¼ cup butter
½ cup raw sugar
1 free range egg
½ teaspoon vanilla essence
¼ cup milk/soy milk ( more if neede)
Pre heat oven to 180ç
Line a muffin baking tray with muffin cases
Combine softened butter and sugar together
Add in vanilla essence
Mix in the egg
Pour in the yogurt, stir through
Then add in the LSA and coconut and pear combine.
Add in the frozen blueberries and then flour, very gently mix through, being careful not to mix it too much or the whole mixture will colour and the muffins won’t be light and fluffy.
Fill muffin cases
Top each muffin with an extra blueberry or two
Bake until golden and cooked through
Change the recipe to raspberries for a different twist
Serve warm for a lovely hot and fruity breakfast
Take to work and zap briefly in the microwave for a nice warm muffin
Adjust the mixture so it is reasonably thick-you don’t want it runny at all.
For a crunchy top combine equal amounts of raw sugar and desiccated coconut, sprinkle over the top of the muffin before baking.
Make mini ones for a great grab and go snack!