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Peach and Coconut Muffins
Recipe by Weigh It Up


  • ¾ cup self-raising flour

  • ¾ cup wholemeal self-raising flour

  • 1 teaspoon baking powder

  • 1/8 teaspoon salt

  • 1/2 cup shredded coconut

  • 1 tablespoon shredded coconut for topping

  • 1/3 cup Natvia Stevia blend

  • 2 eggs

  • 1/3 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 4 x 140g Goulburn Valley Peaches in natural juice - drained and juice reserved


  • 1.

    Preheat oven to 180 C and spray a 12 hole muffin pan with oil.

  • 2.

    Sift together the flours (adding back the husks from the wholemeal), baking powder and salt and combine with coconut and drained peaches in a medium bowl.

  • 3.

    Blend Natvia, eggs, oil, vanilla and juice from peaches and gently stir through the dry mixture.

  • 4.

    Pour batter into muffin tins, sprinkle with remaining coconut and bake for approximately 20 - 25 minutes, or until an inserted toothpick comes out clean.

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