Muffins are still my favourite snack. They are so versatile. You can put almost everything into them and they can be breakfast or dessert. It’s not too difficult to come up with a muffin recipe, they are much more forgiving that a cake or a bread.
I usually bake muffins whenever I have to travel. If you are in a hurry or in an unknown environment, you never know if you will be able to grab some food. Muffins travel well and they fit into every bag or suitcase.
Usually I know exactly when my trip starts and when I have to bake or defrost my muffins. This time not so much. Even though I have all these handy lists which tell me what to take with me when I go into labour, I am still imagening myself running down the stairs with an open, half empty suitcase and in my pyjamas. I know that in the end all of this won’t matter. You cannot prepare for a birth. But you can have muffins.
These are more breakfast muffins than dessert muffins, hearty and down to earth. If you feel like 1/4 cup of coconut is not enough, use half soy milk and half coconut milk instead of only soy milk.
Date and Coconut Muffins (makes 12)
270 g ( 2 1/4 cups) whole wheat flour
30 g (1/4 cup) barley malt flour *
50 g (1/4 cup) sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 pinch salt
20 g (1/4 cup) dried, shredded coconut
90 ml (1/4 cup plus 2 tablespoons) oil
300 ml ( 1 1/4 cups) soy milk
120 g (2/3 cup) chopped dates
*Optional, substitute the same amount of whole wheat flour, if you don’t have barley malt flour on hand.
Preheat oven to 200°C. Line a 12 hole muffin tin with paper liners or grease the tin well. In a bowl, combine flours, sugar, baking powder, cinnamon, salt, and coconut. Mix in oil and milk. Combine well. Fold in dates. The batter will be very stiff. Divide batter among the muffin tins and bake for 23 minutes or until golden brown.