Description
Deliciously moist and tender muffins with sweet blueberries. The polenta adds a lovely bit of texture and makes this a really substantial muffin that is great for snacking and lunchboxes.
Ingredients
½ C (125ml) Westfalia Plain Avocado Oil
¾ C (180 ml) coconut milk
1 large egg
1 tsp (5 ml) vanilla essence
1 C (250 ml / 140 g) frozen blueberries, thawed
1 C (250 ml / 125 g) self raising flour
½ C (125 ml / 80 g) semolina
½ C (125 ml / 50 g) polenta
½ C (125 ml / 100 g) muscovado sugar
¼ C (60 ml / 50 g) brown sugar
¼ C (60 ml / 35 g) rolled oats
pinch of salt
Instructions
Preheat the oven to 180 °C.
Line a muffin tin with 12 cupcake papers.
Whisk the avocado oil, milk, egg and vanilla essence until smooth. Stir in the blueberries.
In a separate mixing bowl stir the flour, semolina, polenta, muscovado sugar, brown sugar, oats and salt together until combined.
Add the wet mixture to the dry mixture and stir with a wooden spoon until combined. Do not overmix. Spoon the mixture into the lined muffin tin and bake for 20-25 minutes until golden on top and cooked through.
TIP: The blueberries can easily be replaced with strawberries, gooseberries, mixed berries or raspberries. Replace the frozen berries with fresh ones if they are in season.
TIP: Use an ice-cream scoop to portion out the muffin batter into the lined tin. It provides you with even portions.
