1⁄2 cup (125 ml) rice bran oil
1⁄2 cup (150 g) honey
2 tablespoons orange juice
1⁄2 cup (50 g) desiccated coconut
1 1⁄2 cups (240 g) wholemeal
(wholewheat) self-raising flour
1⁄2 cup (125 ml) milk
2⁄3 cup (80 g) blueberries (fresh or frozen)
Preheat oven to 170°C (335°F) fan-forced.
Using a whisk, beat eggs and oil together, then mix in honey. Add orange juice and coconut. Mix in flour and milk a little at a time, and then gently fold in blueberries with a spoon or spatula.
Grease a muffin tin with oil to prevent muffins sticking. Fill each case three-quarters full.
Bake for 20 minutes.
Leave to cool in the muffin tin for 20 minutes. Remove muffins and place on a cake rack to cool further.