Coco Pops, White Chocolate & Oat Muffins
3 cups plain flour
4 tsp baking powder
½ tsp salt
1 tsp cinnamon
2 tbsp cocoa powder
1/2 cup dark brown sugar
1/2 cup raw sugar
1 cup milk & 1 tbsp white vinegar (to make buttermilk)
1/3 cup sunflower oil
1/2 cup sour cream
2 tsp vanilla extract
1/2 cup rolled oats
1/2 cup Coco Pops
1/2 cup white chocolate bits
Pre-heat the oven to 220 degrees Celsius, and prepare your muffin tin with liners. This recipe will make 12 large muffins.
In a large bowl, sift together the flour, baking powder, salt, cocoa powder and cinnamon.
Mix the milk and vinegar together (this is essentially making buttermilk) and add the vanilla extract, set aside.
In another large bowl, whisk the eggs and sugars together until the mixture is pale and the sugar has dissolved. Add the milk, oil and sour cream and whisk the ingredients well.
Add the sifted ingredients, rolled oats, Coco Pops and White Chocolate to the egg mixture, and fold gently. Do not over Add the dry ingredients and the cherries to the wet ingredients, and fold very gently not overmixing the batter.
Spoon the batter into the prepared muffin tin.
Bake at 220 degrees initially and turn down after 5 minutes to 170 degrees. Cook for a further 15 minutes.