These came about as I wanted to make my monthly batch of muffins but didn’t have enough butter for the final batch. Coconut oil to the rescue! You can of course use butter or a different type of oil if you don’t like the taste of coconut oil. Also, whilst talking about it, because it has oil in the batter, the wrapper may be a little bit more oilier than normal (if using one). Just worth mentioning. I prefer to use silicone forms and they work a treat.
I make a big batch and pop them into the freezer for school lunchboxes or afternoon tea. These thaw well. Serve warm with a little vanilla ice cream for a yummy dessert.
This makes 24 small child size muffins. You can make larger ones if desired.
Pour the batter into muffin tray filling 1/2 – 3/4 the way up.
Bake for 15-20 minutes depending on the size of your muffins.
Remove and after 5 mins pop them out and onto a cake rack to cool.
Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.