These cane sugar and dairy free wholemeal muffins make a great morning tea, snack or filler for the lunch box.
Preparation+ cooking times: 30 mins.
200 g self-raising wholemeal flour
150 g desiccated coconut
50 g coconut sugar
1/4 tsp level ground cinnamon
1/4 tsp level ground nutmeg
1/4 level tsp ground clove
150 g fresh feeled pineapple, finely chopped
200 ml coconut milk
2 organic or free range eggs
60 ml coconut oil or choice of cooking oil
1. Preheat oven to 190°c (oven forced 170°c).
2.Line a 9 holes 1/2 cup capacity muffin pan with muffin cases, set aside.
3.In a large bowl combine all the dried ingredients, make a well in centre of dry ingredients and set aside.
4.In another bowl combine eggs, milk and oil blend until just combined.
5.Place egg mixture all at once to dry to mixture. Stirring just dry ingredients are moistened (batter should be lumpy).
6.Spoon batter into prepared muffin pans, filling each two-thirds full and sprinkle some of little coconut sugar.
7.Bake in preheated oven for 20 – 23 minutes.