HEALTHY wholemeal muffin recipe and came across one I liked on Prolific Cooking's page. I used her recipe but tweaked it quite a bit, making it my own. It's an EGG free recipe too, which is great for me cause I have a son with an egg allergy. I freeze most of the muffins and take them out and defrost in the microwave, with some coconut oil used as a spread instead of butter. They are a great accompaniment to the juices I make.
Here's what I came up with.
3/4 cup of plain flour (all purpose)
1 cup whole wheat plain flour - I used organic for both kinds of flour
1/4 cup of whole flaxseeds
1/2 tsp salt
1/2 tsp baking powder
1 1/2 tsp baking soda
1tsp of ground cinnamon
1 1/4 cup of warmed milk ( I used light milk)
3/4 cup coconut oil, which I warmed to melting because it was raw and cold pressed
1 tsp of apple cider vinegar (PC said you can use any kind)
3/4 cup of raw sugar
1 1/2 Tbls lemon zest (approximately 2 lemons)
1/4 cup of chopped walnuts
6 pitted prunes cut into quarters
1/4 of whole dried cranberries (I prefer not to use craisins as I found that they are too dry and small)
1/4 cup of shredded coconut (I made this once and left the coconut out and was so disappointed)
1/4 cup chia seeds
Heating oven to 180 C (160 C Fan forced)
Grease a (12 cup) muffin pan with butter and flour, or use cupcake liners
Sift flour into a large sized bowl. Add all other dry ingredients and stir until well mixed.
In a smaller bowl add warmed milk and melted coconut oil, then add the raw sugar so that it melts in the warmth of both. Add vinegar and mix all wet ingredients well. Add wet ingredients to the bowl of dry ingredients and mix thoroughly but don't over do it or the batter will get tough. Gently mix through the last ingredients - walnuts etc …
Divide batter evenly among muffin cups.
Bake for 17-20 minutes or until toothpick comes out of centre clean