Preservation Friday: Muffins Galore!

Never underestimate the humble muffin. They’re another great way to use up spare eggs and fruit. They’re also extremely simple to make.


2 Eggs

125g of Coconut oil (warmed until liquid)

250ml Milk

400g self raising flour

1 tsp baking powder

1 tsp salt

Handful of dried fruit, nuts, chocolate chips, or whatever you fancy.



Preheat the oven to 200°C (that’s 180°C for a fan assisted oven, or gas mark 5 if you’re that way inclined).

Use a hand mixer to combine the coconut oil, sugar, salt and eggs in a bowl.

Mix in the sieved flour and baking powder. The mixture will be crumbly at this point, a bit like shortbread.

Add in the milk and any other ingredients (dried fruit for example), and mix with a spatula until combined together. Don’t try to make a smooth batter – the mixture is supposed to be slightly lumpy.

Spoon the mixture into greased muffin tins, filling each mould about 3/4 of the way to the top.

Bake in the oven for 15-20 minutes, until golden brown.

Remove the tin from the oven, and when they are cool enough to handle, remove them from the tin and place them on a rack to finish cooling.


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