OAT, DATE & COCONUT MUFFINS

Ingredients

1 1/2 cups sunflower oil 40 g organic unrefined brown sugar 2 boiled extra large free range egg, yolks 150 g Stone-ground wholemeal flour 2 tsp baking powder 4 tsp bicarbonate of soda salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 80 g rolled oats 125 g trail mix 3/4 cup desiccated coconut + extra for sprinkling coconut flakes, for sprinkling 6 Tbsp organic plain yoghurt 6 fresh dates, halved

Cooking Instructions

Preheat the oven to 190°C. Mix the oil and sugar together in a large bowl. Add the eggs and beat until frothy. In a separate bowl, mix the flour with the baking powder, bicarbonate of soda, salt, spices, oats, trail mix and desiccated coconut. Stir into the egg mixture. Add the yoghurt and mix until just combined, taking care not to overmix. Grease a muffin pan and spoon in the mixture, filling each mould a third of the way. Bury half a date in each filled muffin mould and sprinkle with coconut flakes. Bake for 15 to 20 minutes or until nicely risen and baked through. Allow to cool for a few minutes before removing from the muffin pan. Serve warm.

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