Last year I made ‘Gooey Caramel ANZAC Slice’ and Mel made ‘ANZAC biscuits’, it was about that time that I saw a few ANZAC muffin recipes, I put off making them so I could share them with you all closer to ANZAC day 2013. These muffins are best served fresh and in my opinion would work well as breakfast/brunch food.
Ingredients:
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
2/3 cup brown sugar
1/2 cup desiccated coconut
1/2 cup rolled outs
1 egg
3/4 cup warm milk
50g butter, melted
2 tablespoons golden syrup
1/4 cup rolled oats for top
1/4 cup brown sugar for top
Method:
Pre-heat your oven to 180°C and line a 12 hole muffin tin with cases.
In a large bowl place melted butter and milk heat to warm in the microwave (15-20 seconds).
Add golden syrup and egg, whisk to combine.
Place all your dry ingredients in a medium bowl and stir to combine.
Create a well in the centre of your dry ingredients and stir to combine.
Spoon into cases and top with rolled oats and brown sugar.
Bake in your pre-heated oven for 15 minutes.
Remove from the oven and place on a cooling rack, best served warm.
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