If you’re looking for something you can whip up for breakfast, we happily recommend these whole wheat pineapple-jam filled muffins. They’re delicious, substantial (but not heavy) and well-matched with a cup of coffee. This is our first time working with whole wheat, but it won’t be the last. It offers a different texture, and we think it makes for a better muffin. You can use any type of jam for this recipe, of course, but we think the pineapple and coconut work best together.
1/2 cup brown sugar
1/2 cup vegetable oil
1 1/2 cups whole wheat flour
1/2 cup unsweetened dessicated coconut
1 tsp ginger powder
1 tsp cinnamon
1/2 tsp salt
2/3 cup whole milk
1/4 cup pineapple jam
Make your muffins.Preheat oven to 175°C/350°F. In one bowl, combine whole wheat flour, dessicated coconut, salt and spices. In another, beat eggs and sugar until they are light and double in volume. Add oil. Add milk. Add flour mixture. Mix well.
Grease and flour a 12-cup muffin tin or 2 6-cup muffin tins. Fill each tin with batter halfway. Scoop a teaspoon of pineapple jam into the center. Add more batter on top. Bake for 20 minutes or until the muffins are golden brown.