Peach, oat and coconut muffins
Peach, oat and coconut muffins. Photo: Melissa Klemke
This is a great recipe you can make from pantry ingredients! The peaches add the sweetness and the coconut and oat make it filling - but all in all it's lovely and light.
- 2 cups self raising flour
- 1/2 cup brown sugar
- 1/4 cup shredded coconut
- 3/4 cup rolled oats
- 3/4 cup milk
- 1 egg
- 1/4 cup canola oil
- 10 tinned peach halves, drained (reserve liquid)
Preheat oven to 190 degrees celsius
In a bowl, mix flour, coconut, oats and brown sugar together. Mix it round, and create a well in the centre. Add milk, egg and oil and mix until all well combined.
Chop your peaches up, or quickly process them - this literally took 5 seconds!
Add peaches to your mix. Mix through and if the mixture seems a little dry, add a little peach nectar/syrup and mix until you get a cake-mix type consistency.
Place in cake papers/muffin papers about 3/4 full. Bake for 20-25 minutes until golden brown on top.
Store in airtight container for 3-4 days. Or freeze for up to 2 months.
Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills
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