Last week I spotted a tweet by Kidspot that grabbed my attention. It was a link to their Anzac muffin recipe, and this immediately appealed to the sugary side of me. I've always loved Anzac biscuits, and Wednesday was the perfect time to try these out with the Little Lion.
After setting up and grabbing all the ingredients, I grabbed a saucepan and poured in 1 1/4 cups of milk, added 100gm of butter and 4 tbsp of golden syrup.
Bring to the boil and then whisk in 1tsp of baking soda. DO NOT DO what I did and chuck all the baking soda in at once as it rises and overflows like a goddamn VOLCANO. Cue lots of panic, throwing of the saucepan in the sink and lots of wiping up with Carter thinking it was the best afternoon ever.
If you were smart and managed to do that step in a clean and calm manner unlike myself, set the mixture aside to cool.
Pre-heat the oven to 180 degrees. Next up, it's time to combine all the dry ingredients. Sift in 2 cups of flour, 1/2 cup rolled oats, 1 tsp baking powder, 2/3 cup of brown sugar and 1/3 cup coconut. Stop for obligatory spoon lick.
Grab new spoon. If the butter and milk mixture has cooled, then whisk in one egg and gently fold through the dry mixture. Make sure you don't overmix and cause your muffins to come out tougher than boots. No-one likes a tough boot muffin.
I decided to make mini muffins out of these, so I filled a 15 mini muffin tin and had enough left over for 6 normal muffins. Now for the topping!
In a small bowl, mix up 1/2 cup of rolled oats and 1/2 cup of brown sugar, then sprinkle over the muffins. Whack them in the oven for 20-25 minutes and scoff one down as soon as they're done. These suckers are so delish, and even better warm. I may have had two mini muffins. Or at least one and a half. Carter demanded I share the second one.
Want the full recipe? Here you go! Thanks Kidspot!
- 1 1/4 cups milk
- 100g butter
- 4 tbsp golden syrup
- 1 tsp baking soda
- 2 cups flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 2/3 cup brown sugar
- 1/2 cup dessicated coconut
- 1 egg
- 1/2 cup brown sugar (topping)
- 1/2 cup rolled oats (topping)
In a medium saucepan, heat the milk with the butter and golden syrup. Bring to the boil and whisk in the baking soda. Set aside to cool.
Preheat the oven to 180°C/160°C fan-forced. Line a 12-cup muffin tin with paper and set aside.
In a bowl, combine the flour, oats, baking powder, brown sugar and coconut.
Whisk the egg into the milk and butter mixture.
Fold the wet ingredients into the dry ingredients, folding until just moist. Divide the mixture evenly between the muffin cups.
In a bowl, combine the brown sugar and rolled oats for the topping. Spoon topping evenly over each muffin cup. Bake for 15-20 minutes.
Cool in the tin for 5 mins and then let cool on a wire rack.
- Make sure your milk and butter mixture is cooled well before you add the egg, otherwise you will just get scrambled eggs.
- Do not overmix the ingredients as overmixing creates a “tough” muffin.
- This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.