These muffins are made using the ingredients traditionally found in an Anzac biscuit. Serve warm for a delicious Anzac Day morning tea.
125 g butter
2 tablespoons golden syrup
1/3 cup caster sugar
1 ½ cups plain flour
1 tablespoon baking powder
½ cup coconut
3/4 cup rolled oats
¾ cup milk
A few extra oats for decoration
Sift flour and baking powder into a bowl. Add sugar, oats and coconut.
Melt butter and golden syrup together, add milk and beaten egg and add all at once to flour mixture, and stir to the just combined stage. Do not over mix.
Spoon the muffin mixture into well greased muffin tins or paper muffin cases in muffin trays.
Sprinkle a few rolled oats over each muffin.
Bake at 210 deg Celsius for approx 20 mins.
I like them buttered, although, not really necessary when fresh from the oven