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Strawberry Muffins

Strawberry Muffins

Prep Time: 15 mins Cooking Time: 20 mins


  • 2 medium eggs, whisked
  • ¾ cup (180ml) full fat milk (any will work — cow’s, soya, oat, coconut, breast or formula)
  • ¾ cup (180ml) vegetable oil
  • 2½ cups (312g) self-raising flour
  • ¾ cup (150g) coconut sugar (or brown sugar)
  • 8 strawberries, diced



Preheat the oven to 180°C and grease or line a 12-hole muffin tray with 11 cases


In a large bowl, mix together the eggs, milk and oil


Sift the flour and coconut sugar into the bowl and mix into the wet ingredients until just combined - do not over-mix


Gently fold the strawberries into the mixture, until evenly distributed


Divide the mixture evenly between the 11 muffin cases


Bake your muffins in the oven for 15-20 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through


Serve once cooled

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