Malt Berry Muffins
Great as a lunch box snack or on a brunch platter. Lemon Malt Drizzle Icing make these muffins extra special.
20 minutes (+25-28 minutes baking time)
Malt Berry Muffings
1 cup (150 g) plain flour
1 cup (150 g) wholemeal flour
1 tablespoon baking powder
2 teaspoons mixed spice
1/2 cup (110 g) caster sugar
2/3 cup (50 g) shredded coconut
1 & 2/3 cups (250 g) frozen mixed berries
2/3 cup (160 ml) buttermilk
1/3 cup (115 g) Saunders' Malt Extract
1/3 cup (80 ml) sunflower oil
2 large free-range eggs
1 teaspoon natural vanilla extract
Lemon Malt Drizzle Icing (optional)
1/2 cup (80 g) pure icing sugar, sifted
2 teaspoons Saunders' Malt Extract
2 teaspoons lemon juice, approximately
Preheat the oven to 190°C (170°C fan-forced). Line twelve 1/3-cup muffin tray holes with paper cases.
Sift the flours, baking powder and spice together in a large mixing bowl, returning any husks to the bowl. Stir in the sugar and coconut. Gently stir in the frozen berries.
Whisk the buttermilk, Saunders' Malt Extract, oil, eggs and vanilla together in a separate large mixing bowl. Add to the flour mixture and use a large spoon to fold together until just combined. Don't overmix its fine for the batter to be a little lumpy.
Spoon the mixture into the paper cases and bake for 25-28 minutes or until golden and muffins spring back when lightly touched in the centre.
Meanwhile, for the Malt Drizzle Icing, if using, combine the ingredients together in a small mixing bowl. Cover the surface of the icing with plastic wrap and set aside until needed.
Cool the muffins for 3 minutes in the pan, and then transfer to a wire rack. Drizzle with the icing. Serve warm or at room temperature.