ANZAC Muffins!

It’s the long weekend and boy am I happy!  I was perusing the previous ANZAC inspired recipes and realised that I didn’t have an ANZAC muffin recipe.  What?  Really?  Muffins are totally my thing!  So that was rectified earlier this week when these beauties were made and shared with colleagues with very positive feedback and some heading back for a 2^nd muffin snack!

These are not sugar free due to the Golden Syrup but the taste is outstanding.  If you love the ANZAC taste why not whip some of these up to have after the dawn service?  Enjoy!

ANZAC Muffins ~ Yields 24 muffins
3 & 1/2 cups gluten free self-rising flour
1 cups gluten free oats
1 cup dessicated coconut
1 cup Natvia or sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp xanthan gum baking powder
2 cups Greek yogurt
1 tsp pure vanilla extract or vanilla bean grinds
½ cup Golden Syrup
2 large eggs
1 & ¼ cup hot water

Preheat oven to 200°  and either spray or line 2 x  12 cup muffin pans.
Combine the flour, oats, Natvia, baking powder, baking soda, vanilla and xanthan in a large bowl.
Add the eggs, golden syrup, and yogurt and slowly stir in the hot water.

The batter should be reasonably thick but don’t over mix the batter or the muffins will be tough.
Apportion the batter into the muffin pans and top with more coconut if desired.

Place in the oven and bake for 5 minutes before turning the temperature down to 160°.
Bake for a further 12-15 minutes or until a skewer comes out clean.

Enjoy!

ANZAC Muffins!

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Sweets of Style

Recipe type: Muffin

Serves: 24

Ingredients

• 3 & ½ cups gluten free self-rising flour
• 1 cups gluten free oats
• 1 cup dessicated coconut
• 1 cup Natvia or sugar
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp xanthan gum baking powder
• 2 cups Greek yogurt
• 1 tsp pure vanilla extract or vanilla bean grinds
• ½ cup Golden Syrup
• 2 large eggs
• 1 & ¼ cup hot water

Instructions

1. Preheat oven to 200° * and either spray or line a 12 cup muffin pan.
2. Combine the flour, oats, Natvia, baking powder, baking soda, vanilla and xanthan in a large bowl.
3. Add the eggs, golden syrup, and yogurt and slowly stir in the hot water.
4. The batter should be reasonably thick but don’t over mix the batter or the muffins will be tough.
5. Apportion the batter into the muffin pans and top with more coconut if desired.
6. Place in the oven and bake for 5 minutes before turning the temperature down to 160°.
7. Bake for a further 12-15 minutes or until a skewer comes out clean.

3.5.3208