Ingredients
1 cup milk
100g butter
¼ cup golden syrup
1 tsp baking soda
2 cups flour
½ cup rolled oats
1 tsp baking powder
⅔ cup brown sugar
½ cup dessicated coconut
1 egg
½ cup brown sugar
for topping
½ cup rolled oats
for topping
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 saucepan
- 1 whisk
- 1 12-cup muffin tin
- 1 bowl
- 1 wire rack
Instructions
- In a medium saucepan, heat the milk with the butter and golden syrup. Bring to the boil and whisk in the baking soda. Set aside to cool.
- Preheat the oven to 180°C/160°C fan-forced. Line a 12-cup muffin tin with paper and set aside.
- In a bowl, combine the flour, oats, baking powder, brown sugar and coconut.
- Whisk the egg into the milk and butter mixture.
- Fold the wet ingredients into the dry ingredients, folding until just moist. Divide the mixture evenly between the muffin cups.
- In a bowl, combine the brown sugar and rolled oats for the topping. Spoon topping evenly over each muffin cup. Bake for 15-20 minutes.
- Cool in the tin for 5 mins and then let cool on a wire rack.
Notes
Tip
Make sure your milk and butter mixture is cooled well before you add the egg, otherwise you will just get scrambled eggs.
Tip
Do not overmix the ingredients as overmixing creates a “tough” muffin.
