Prep 20minBake 25-28minMakes 12

Good muffins should have substance. They shouldn't be too light and airy, or overly sweet – they are muffins, after all, not a cake. My favourites are dense with fruit (like this one), include wholemeal flour to add texture (and a little wholesomeness) and are subtly spiced (cinnamon is always good). This recipe is particularly easy to whip up.

Ingredients

150g (1 cup) plain flour
150g (1 cup) wholemeal plain flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
185g (1 cup) raw caster sugar
50g (⅔ cup) shredded coconut
300g frozen mixed berries
185ml (¾ cup) buttermilk
80ml (⅓ cup) light olive oil, safflower or sunflower oil
2 eggs, at room temperature
1½ teaspoons natural vanilla extract or essence

Method

1. Preheat the oven to 190°C (170°C fan-forced). Line 12 x 80ml (⅓ cup) muffin tray holes with muffin paper cases.
2.  Sift together both the flours, the baking powder and cinnamon into a large mixing bowl, returning any husks to the bowl. Stir in the sugar and coconut. Gently stir in the berries. Make a well in the centre.
3. Use a fork to whisk together the buttermilk, oil, eggs and vanilla in a bowl. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)
4. Spoon the mixture into the paper cases, dividing evenly. Bake in preheated oven for 25-28 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for 3 minutes in the tin, then turn out onto a wire rack. Serve warm or at room temperature.