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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.

Ingredients

  • 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)

Method

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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