I loved these Anzac Biscuits, so I thought I’d try bringing the theme to a muffin recipe.
Real Anzac biscuits use golden syrup, but I thought that it might weigh down the muffins. These are pretty wholesome, not too sweet. Both the dried coconut and the oats give these a lot of fiber, but the muffins are not at all heavy.
For a more decadent treat, you could poke holes in the warm muffins and carefully pour a small amount of warmed golden syrup over them. Either way, these are a satisfying quick breakfast or snack muffin if you’re trying to make a transition away from too much sugar.
If you put some dark chocolate chips into the batter (in moderation, of course), tell the kids they're Mounds muffins.
1 3/4 cup flour ( I used 1 cup regular / ¾ cup white whole wheat)
3/4 cup quick cooking oats*
3/4 cup packed light brown sugar
1 cup unsweetened dried coconut (if you use sweetened, reduce sugar to ½ cup)
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cup buttermilk or low-fat plain yogurt
1/3 cup melted, unsalted butter
3 large eggs
1 teaspoon vanilla
*You can use old-fashioned oats if you like a bit more texture. I prefer quick-cooking oats when I’m not looking for chewiness.
1) Preheat oven to 400°F.
2) Stir together the flours, oats, coconut, sugar, baking powder, baking soda, and salt.
3) In a separate bowl, beat together milk, oil or butter, eggs, and vanilla.
4) Gently combine the wet and dry ingredients, mixing just enough to blend.
5) Let the batter rest while you grease your muffin tin. Fill each cup about 3/4 full.
6) Bake the muffins until golden brown and a cake tester inserted in the center comes out clean, about 16 minutes.
7) Remove from the oven and allow the muffins to cool for 5 minutes in the tin. Cool until ready to eat.
Makes: 12 muffins