These are yummy little muffins perfect for lunchboxes.  This mini muffins recipe makes a perfect batch of 24 which can be portioned in zip lock bags and frozen.   I use White Chia seeds because they almost disappear in food perfect for those more fussy eaters.

Dry Ingredients:

  •  ½ Cup Castor Sugar
  • ¾ Cup Desiccated Coconut
  • 2 Cups Self Raising flour
  • ½ teaspoon Baking Powder

Wet Ingredients:

  • 100g Butter Softened
  • 1 1/3 cup Milk
  • 1 egg


  • 1 Lemon Zest only
  • 1 Teaspoon Vanilla
  • 2 Teaspoon Chia Seeds


Start with a large bowl and mix together all your dry ingredients.

In a small bowl (I use a jug) mix together your milk and egg then add your butter.

Add the wet ingredients to the dry ingredients and mix well.

Fold in the Vanilla, Lemon Zest and Chia Seeds.

Spoon into a greased or sprayed Mini Muffin tin about ¾ full in each one.  I use patty papers so they are easily removed and a bit stronger for the lunchboxes.

175 degrees Celsius fan forced for approx.  15 -20 mins or just until the start changing colour on edges.

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