Never underestimate the humble muffin. They’re another great way to use up spare eggs and fruit. They’re also extremely simple to make.
125g of Coconut oil (warmed until liquid)
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.