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Serves
16
Prep
10
mins
Cooking
20
mins
Find a recipe

Yoghurt, Raspberry & Coconut Muffin

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Directions
Step 1

Preheat oven to 180oC and line a 12 hole muffin pan with paper cases or a 24 hole mini muffin pan with paper.

Step 2

Sift together flours, baking powder and cinnamon. Add oats and coconut.

Step 3

In a separate bowl, whisk together the sugar, honey, eggs, yoghurt and melted butter. Add the mashed banana.

Step 4

Combine the dry & wet mixtures together until just combined. Do not over-mix.

Step 5

Fold through the raspberries. Spoon into muffin pan and bake for 20 minutes or until golden.

Step 6

Leave to cool on a wire rack.

Ingredients
  • 1 cup wholemeal flour
  • 1/2 cup plain flour
  • 3 tsps McKenzie's Baking Powder
  • 1 tsp McKenzie's Ground Cinnamon
  • 1 cup whole oats
  • 1 cup McKenzie's Fine Desiccated Coconut
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 2 eggs
  • 1 cup banana, mashed
  • 1 cup natural yoghurt
  • 125g butter, melted
  • 1 cup fresh raspberries

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Related Products


  • McKenzie's Baking Powder 125g

  • McKenzie's Ground Cinnamon 40g

  • McKenzie's Fine Desiccated Coconut 250g

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McKenzie’s Fine Desiccated Coconut ads texture and a nutty flavour to your baking.

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