Ingredients for Anzac Muffins
- 1 teaspoon baking soda
- 1/4 cup milk
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) golden syrup
- 1/2 cup (100g) packed light brown sugar
- 1 cup (100g) desiccated coconut
- baking powder
- 1 1/2 cups (190g) rolled oats
- egg
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon ground cinnamon
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How to Make Anzac Muffins
- Preheat your oven to 190°C (375°F). Grease a 12-cup muffin tin.
- In a large bowl, dissolve 1 teaspoon of baking soda in 1/4 cup of milk.
- Add 1/2 cup (115g) unsalted butter, softened; 1/2 cup (100g) golden syrup; and 1/2 cup (100g) packed light brown sugar. Beat with an electric mixer until well combined.
- Stir in 1 1/2 cups (190g) rolled oats, 1 cup (100g) desiccated coconut, 1 cup (120g) all-purpose flour, and 1/2 teaspoon ground cinnamon. Mix until just combined. Do not overmix.
- Fill each muffin cup three-quarters full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
56g
Fat
17g
Carbs
11g