1 cup Chelsea Soft Brown Sugar
1/2 cup coconut
1 1/2 cups flour
1 1/2 cups breakfast cereal (Just Right, Bran Flakes, etc.)
3 tsp baking powder
2 Tbsp custard powder
1/4 cup chopped nuts
1/2 cup oil
2 Tbsp Chelsea Golden Syrup
1 egg beaten
1 cup milk

Place dry ingredients in bowl. In a microwave-proof jug place the oil and Chelsea Golden Syrup. Microwave 30 seconds on high and add egg and milk. Pour into dry ingredients and stir together until just mixed. Spoon into well-greased or oil sprayed muffin tray. Bake for 12-15 minutes at 200°C. Cool for a few minutes in tray then tip out onto a wire rack to cool further.

Tip: Nuts are high in oils and tend to go rancid in warm temperatures. The best way to store them is in Ziplock bags in the freezer.