Coconut granola muffins
- Ready in: 40 mins
- Serves: 12
- Price: 26p per serving
- 100g coconut oil
- 150g self-raising flour
- 150g wholemeal self-raising flour
- 100g Grower’s Selection Coconut Chunks
- 2tsp ground cinnamon
- 75g light brown soft sugar
- 1 small apple, grated
- 2 medium eggs, lightly beaten
- 150ml buttermilk (or mix 125ml Greek yogurt with 25ml full-fat milk)
- 75g granola
- Strawberries, to serve
Preheat the oven to 180C/ 160C Fan/Gas 4. Fill the holes of a muffin tray with paper cases. Melt the coconut oil and reserve 2tbsp.
For the muffin mix, sift the flours into a mixing bowl, also tipping in the bran collected in the sieve. Finely chop 75g of the coconut. Add to the bowl with the cinnamon, sugar and apple, and mix.
Make a well in the centre and add the coconut oil, eggs and buttermilk. Gently stir to mix – the ingredients should be combined but not completely smooth.
In another bowl, mix the reserved coconut oil with the granola to coat completely.
Spoon the muffin mixture into the paper cases, then spoon over the granola mixture. Slice the remaining coconut and scatter on top.
Bake for 20-25 mins or until golden and springy. Leave the muffins in the tin for a few minutes, then transfer to a wire rack to cool. Serve with strawberries.