Ramadan is almost upon us, can you believe it?! I know many of you are planning meals and even cooking some food in advance, so today I thought I would share a muffin recipe I make all the time but is definitely a good suhoor option. My kiddos can’t eat much so early in the morning, so these muffins are the perfect solution; they aren’t too heavy yet filling. These can literally be prepped in minutes too, are nice and moist, and can easily be frozen, so an all-round win-win.
3 cups of whole-wheat flour (you could also use plain/all-purpose)
4 teaspoons of baking powder (level, not heaped)
2 cups of cream
1 cup of coconut-fresh or desiccated (plus a little extra for garnishing)
1/2 to 1/3 cup of date syrup depending on how sweet you want them. (Honey is a perfect substitute if you don’t have date syrup to hand).
Pinch of salt
Yields between 20-24 muffins
1. Preheat the oven to 240C.
2. Whisk the flour and baking powder together.
3. Add everything else and whisk until there are no lumps.
4. Grease or line a muffin tray and scoop the batter until almost filled. Garnish with coconut and a dash of date syrup.
5. Bake in the oven for 15 minutes or until golden brown and cooked. Note-don’t overbake these muffins or they will become dry!
You can easily change up the flavours of these muffins by replacing the coconut with nuts, mashed banana, chopped dried fruit, raisins or even chocolate chips. You mamas know my now that I cook for the week, so I usually keep a batch in the fridge and freeze a batch. To freeze, let the muffins cool down, and place in a freezer ziplock bag. To thaw, simply take them out from the freezer the night before and transfer to the fridge. In the morning you can simply reheat them in the microwave. I don’t cook for more than a week usually as my freezer is small, but if you are cooking several batches ensure you label and date properly.