Up-and-go breakfast muffins!

Name: Muffin sarapan siap saji!
Total time: 40 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 1/3 cup coconut oil (, virgin or unrefined (normal oil also works but not as tasty, Note 1)); 1 large egg (, at room temperature (~55g/2oz)); 2/3 cup milk (, at room temperature - full fat best (low fat and non-dairy ok too)); 1/3 cup yogurt (, plain/unsweetened); 1/2 cup honey ((or maple syrup)); 1/2 tsp vanilla extract; 1 1/4 cups wheat germ (best) (OR 1 1/4 cups (80g) wheat bran (Note 2)); 1 1/2 cups wholemeal flour ((sub ordinary flour - Note 3)); 1/4 tsp salt; 1 tsp cinnamon powder; 1 tsp baking powder ((Note 4)); 1 tsp baking soda (, sifted if lumpy (or 3 tsp extra baking powder) - Note 4); 250 g / 8 oz raspberries (, 18 set aside and cut in half to decorate top if desired); 2 cups diced fresh fruit ((not watery) - like apples, pears); 1 1/4 cups dried fruit, nuts, choc chips etc

Recipe video above. No more dry, bland healthy muffins. These are healthy - but delicious!! Just 1 1/4 tsp of oil and 2 tsp honey per muffin, lower fat than usual sweet-treat muffins, refined sugar free and contain extra dietary fibre. Great for breakfast because it's not sweet like cake. But al

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium ⭐ 5.0 (38) 👁️ 32 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

12 servings

1/3 cup coconut oil (, virgin or unrefined (normal oil also works but not as tasty, Note 1))
1 large egg (, at room temperature (~55g/2oz))
2/3 cup milk (, at room temperature - full fat best (low fat and non-dairy ok too))
1/3 cup yogurt (, plain/unsweetened)
1/2 cup honey ((or maple syrup))
1/2 tsp vanilla extract
1 1/4 cups wheat germ (best) (OR 1 1/4 cups (80g) wheat bran (Note 2))
1 1/2 cups wholemeal flour ((sub ordinary flour - Note 3))
1/4 tsp salt
1 tsp cinnamon powder
1 tsp baking powder ((Note 4))
1 tsp baking soda (, sifted if lumpy (or 3 tsp extra baking powder) - Note 4)
250 g / 8 oz raspberries (, 18 set aside and cut in half to decorate top if desired)
2 cups diced fresh fruit ((not watery) - like apples, pears)
1 1/4 cups dried fruit, nuts, choc chips etc

Steps

Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
Raspberries - Gently stir in the whole raspberries or other add-ins of choice.
Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.