Recipe Index

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 (~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 wheat bran )
• 1 1/2 cups wholemeal flour ((sub ordinary flour - Note 3))
• 1/4 tsp salt
• 1 tsp cinnamon powder
• 1 tsp baking powder ()
• 1 tsp baking soda (, sifted if lumpy (or 3 tsp extra baking powder) - Note 4)
• 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

Method

1. Heat the oven to 375F and line a 12-hole muffin tin with cases or grease well.
2. Melt the coconut oil in the microwave for 45 seconds, add the egg, milk, yogurt, honey and vanilla and whisk until smooth.
3. Sprinkle in the wheat germ, flour, salt, cinnamon, baking powder and baking soda and mix just until combined.
4. Stir in the raspberries, diced fruit and dried fruit, nuts or choc chips gently.
5. Divide the batter between the 12 holes and top with halved raspberries if using.
6. Bake for 25 minutes, cool for 5 minutes, then move to a rack and serve.

Prep: 15 min · Cook: 25 min

Nutrition (per serving, where published)