Coconut muffins with redcurrants

Inspired from:

- 400g (14oz) white yogurt 
- 2 tbsp olive oil
- 2 eggs
- 250g (9oz) wholemeal flour
- 150g (5oz) unrefined sugar
- 65g (2,5oz) shredded coconut
- 3 tsp baking powder
- a handful of redcurrants

Preheat the oven to 180C/350F.

In a large bowl mix white yogurt, olive oil and eggs together. In the other bowl mix all the dry ingredients together. Then pour the wet ingredients into the dry ones and blend with a wooden spoon. At the end blend the dough and redcurrants.

Line the muffin tin with paper muffin cups. Spoon the batter into the muffin cups.

Bake for 30 minutes.

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