These are yummy little muffins perfect for lunchboxes.  This mini muffins recipe makes a perfect batch of 24 which can be portioned in zip lock bags and frozen.   I use White Chia seeds because they almost disappear in food perfect for those more fussy eaters.

Dry Ingredients:

  •  ½ Cup Castor Sugar
  • ¾ Cup Desiccated Coconut
  • 2 Cups Self Raising flour
  • ½ teaspoon Baking Powder

Wet Ingredients:

  • 100g Butter Softened
  • 1 1/3 cup Milk
  • 1 egg

Flavours:

  • 1 Lemon Zest only
  • 1 Teaspoon Vanilla
  • 2 Teaspoon Chia Seeds

Method

Start with a large bowl and mix together all your dry ingredients.

In a small bowl (I use a jug) mix together your milk and egg then add your butter.

Add the wet ingredients to the dry ingredients and mix well.

Fold in the Vanilla, Lemon Zest and Chia Seeds.

Spoon into a greased or sprayed Mini Muffin tin about ¾ full in each one.  I use patty papers so they are easily removed and a bit stronger for the lunchboxes.

175 degrees Celsius fan forced for approx.  15 -20 mins or just until the start changing colour on edges.


  • thanks MrsHarkness once again for your comments :) yep i love coconut too.

    Reply


  • Hi BeccaJane85. Use whatever seeds you like :) i use the white ones because they’re easier to hide from my kids but doesnt matter at all. enjoy x

    Reply


  • Does it matter what chia seeds you use or could you use a mix?

    Reply


  • Anything with coconut in it wins me over. Love recipes that i can freeze makes getting school lunches ready so quick and easy.

    Reply

Post a comment
Like Facebook page

LIKE MoM on Facebook

Please enter your comment below
Would you like to include a photo?

No picture uploaded yet
Please wait to see your image preview here before hitting the submit button.

Your MoM account

Lost your password?

Enter your email and a password below to post your comment and join MoM:

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just submit?

Write A Rating Just Submit
Join