Jam-Packed Breakfast Balls
Makes 24
INGREDIENTS
11/3cups cake flour
1 tbsp baking powder
½ cup sugar
¼ tsp salt
1½ cups BOKOMO Bran Flakes
½ cup raisins
2 large eggs
1 cup milk
1/3cup oil
½ cup peanut butter
1 cup strawberry jam
1 cup Moir’s Desiccated Coconut
METHOD
-
Preheat the oven to 180 and grease a medium, square baking dish.
-
Pour the BOKOMO Bran Flakes into a resealable bag and crush lightly with a rolling pin.
-
In a medium bowl, sift together the flour, baking powder, sugar, and salt. Mix through the crushed bran flakes and raisins.
-
In another bowl, whisk the egg, oil and milk together.
-
Fold the wet ingredients into the dry ingredients until just combined.
-
Pour the batter into the baking dish and bake for 30-35 minutes, or until a skewer inserted in the centre comes out clean.
-
Allow the bran muffin bake to cool in the baking dish for 10 minutes before transferring to a cooling rack.
-
When completely cooled, crumble the bran muffin into a large bowl. Mix the peanut butter through the crumbled muffin mixture and shape into 24 equal sized balls. Use your finger to press a deep hole in each ball, fill with a teaspoon of strawberry jam and roll up into perfectly round balls.
-
Roll the balls in the desiccated coconut, coating them lightly.
-
Store these in a container in the fridge for 5-7 days and ENJOY as a delicious high-energy treat!